Greek Bean Soup

Name: Greek Bean Soup
Ingredients: 1 tbsp olive oil; 1 None onion, peeled, chopped; 1 None large potato, peeled, chopped; 2 None carrots, peeled, chopped; 2 stalks celery, sliced; 2 cloves garlic, finely chopped; 1 tbsp dried oregano; 1/2 tsp dried chili flakes; 1 (13.5 oz) can chopped tomatoes; 1 (13.5 oz) can mixed beans, rinsed and drained; 3.5 oz green beans, trimmed and cut into 1 inch pieces; None None shaved Parmesan cheese, to serve; None None toasted crusty bread, to serve

13 ingredients

2 steps

Ingredients

1 tbsp olive oil
1 None onion, peeled, chopped
1 None large potato, peeled, chopped
2 None carrots, peeled, chopped
2 stalks celery, sliced
2 cloves garlic, finely chopped
1 tbsp dried oregano
1/2 tsp dried chili flakes
1 (13.5 oz) can chopped tomatoes
1 (13.5 oz) can mixed beans, rinsed and drained
3.5 oz green beans, trimmed and cut into 1 inch pieces
None None shaved Parmesan cheese, to serve
None None toasted crusty bread, to serve

Directions

1

In a large saucepan, heat oil over high heat. Saute onion for 1-2 mins, until tender. Add potato, carrots, celery, garlic, oregano and chili flakes. Cook, stirring, for 2-3 mins. Add 3 cups water and tomatoes. Bring to a boil, reduce heat and simmer for 15-20 mins, until vegetables are tender. Add beans and simmer for 2-3 mins, until warmed through. Season.
2

Serve garnished with Parmesan and toasted crusty bread on the side.