Fasolada

The recipe

Instructions

1. 1
   Gently fry the chopped onion, carrot and celery in the olive oil for 8-10 minutes until softened and sweet.
2. 2
   Stir in the garlic and tomato puree and cook for a minute more.
3. 3
   Add the chopped tomatoes, drained beans, crumbled stock cube and about 800ml water, then simmer for 15-20 minutes.
4. 4
   Mash some of the beans against the pan to thicken the soup to your liking.
5. 5
   Season generously, stir through the chopped parsley and a good drizzle of olive oil, and serve.

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