Christofis' fasolada

Fasolada is a traditional vegetarian Greek bean soup. In this recipe it is served very thick and so can be made as part of the main meal with haloumi cheese and crusty bread.

• 60ml (1/4 cup) extra virgin olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, finely chopped
• 2 x 400g cans Butter Beans, drained, rinsed
• 1 carrot, peeled, finely chopped
• 1 celery stick, finely chopped
• 1/2 teaspoon dried mint
• 1/4 teaspoon dried chilli flakes
• 4 ripe tomatoes, coarsely grated (see tip)
• 1/4 cup chopped fresh continental parsley
• Pan-fried haloumi, to serve
• Crusty bread, to serve

Energy 811kJ	Fat saturated 2.00g
Fat Total 14.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 9.00g	Dietary Fibre 6.00g
Protein 5.00g	Cholesterol -
Sodium 43.31mg

All nutrition values are per serve.

1. Step 1

   Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft.

2. Step 2

   Stir in the beans, carrot, celery, mint and chilli flakes. Season with salt and pepper. Stir in the tomato.

3. Step 3

   Increase heat to medium-high. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour or until the mixture thickens. Stir in the parsley. Serve with haloumi and crusty bread.

To grate tomato, run it down a grater, over a bowl. Discard any remaining skin. Try serving this recipe as a side dish for pork chops or lamb cutlets.