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Greek butterbean and tomato soup recipe

  • Serves 4-6, freezes well (minus garnish)
  • Easy

Try this tasty Greek inspired butterbean and tomato soup with our easy to follow recipe

Greek butter bean and tomato soup

Based on a Greek bean dish called Gigantes Plaki, this soup is really hearty and filling but still manages to taste a bit summery – always welcome on a wintery walk.

The feta and olive ‘sprinkles’ are optional but they are really easy to knock up and lift the whole thing to another level.

Winter Warmer soup
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Ingredients

  • olive oil 2 tbsp
  • Onions 2, finely chopped
  • celery 3 stalks, finely chopped
  • garlic 3 cloves, crushed
  • bay leaves 2
  • Dried oregano 1 tsp
  • Ground cinnamon 1/2 tsp
  • Butterbeans 2 x 400g tin, rinsed and drained
  • Chopped tomatoes 2 x 400g tin
  • Tomato puree 2 tbsp
  • vegetable stock 500ml
  • salt and freshly ground black pepper

For the garnish

  • Feta cheese 200g, crumbled
  • Pitted kalamata olives 1 handful, chopped
  • Zest of 1 lemon
  • garlic 1 clove, finely chopped
  • Small bunch of fresh oregano leaves picked and chopped

Method

  • Step 1

    Add the oil, onion and celery to a large heavy-based pan and set over a medium low heat, softening gently for about
    20 minutes. Add the garlic, bay leaves, oregano and cinnamon, stirring well to mix and cook for a further five minutes.

    Feta and olive garnish (Photo by: Jason Ingram)
    Feta and olive garnish (Photo by: Jason Ingram)
  • Step 2

    Stir through the butterbeans, tomatoes and tomato puree and pour in the vegetable stock. Season with salt and freshly ground black pepper and bring to the boil. Simmer steadily, uncovered, for about 20 minutes until the tomatoes have cooked down and the soup has reduced to a good, thick consistency.

     

  • Step 3

    Pour into food flasks while piping hot, or chill ready for reheating on your walk. Make the garnish by stirring together
    the feta, olives, lemon zest, garlic and oregano and pack into a small tub ready to sprinkle over as you are eating.

Recipe by Genevieve Taylor

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