Fasolada with Feta and Bread

Ingredients

Quantities are for one portion.

• 1 smallbread roll
• 50 gfeta cheese, crumbled
• 1celery stalk, diced
• 80 gdry white beans, soaked overnight
• 15 mlolive oil
• salt and pepper to taste
• 1onion, diced
• 150 gcanned diced tomatoes
• 1carrot, diced

Method

1. Drain the soaked beans and boil them in a pot of fresh water until slightly tender. Drain again and set aside.
2. In a clean pot, heat half of the olive oil. Sauté the diced onion, carrot, and celery until softened.
3. Return the beans to the pot. Stir in the diced tomatoes and enough water to cover the ingredients.
4. Bring to a boil, then reduce the heat, cover, and simmer slowly until the beans are tender and the soup thickens.
5. Towards the end of cooking, stir in the remaining olive oil and season with salt and pepper.
6. Ladle the hearty soup into a bowl and top with the crumbled feta cheese.
7. Serve hot alongside the fresh bread roll.