Fassoulada: Greek soup

Fassoulada

Serves 4

Ingredients

• 1 large onion, roughly chopped
• 2 carrots, sliced
• 2 leeks, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, sliced
• 1 x 400g tin chopped tomatoes
• 2 tablespoons tomato purée
• 2 bay leaves
• 1 dried chilli, chopped
• 1 x 400g tin white butter beans, drained and rinsed
• 1 litre vegetable stock
• Salt and freshly ground black pepper

To serve

• 4 slices seeded bread
• 2 tablespoons extra virgin olive oil

Method

• Put all the soup ingredients together in a large saucepan and stir, bring to the boil and simmer for 1 hour 15 minutes–1 hour 30 minutes. Season to taste.
• Just before the soup is ready, toast the bread, drizzle each slice with a little olive oil and place in the bottom of individual warmed soup bowls. Pour on the soup and enjoy.

Amount per portion

Energy 286 kcals, Protein 11g, Fat 8g, Saturated fat 1g, Carbohydrate 44g, Total sugars 14.4g, Fibre (Englyst) 10.7g, Salt 2.56g, Sodium 1008mg.

Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.

The Essential Diabetes Cookbook by Antony Worrall Thompson

The Essential Diabetes Cookbook: Good Healthy Eating From Around The World by Antony Worrall Thompson with Louise Blair BSc, in association with Diabetes UK. Published by Kyle Cathie at £20. Buy this book at a discount from Saga Books.