Fasolada

Ingredients

• 500 g dried cannellini or medium haricot beans, soaked overnight
• 150 ml extra virgin olive oil
• 2 onions, finely chopped
• 3 carrots, sliced into coins
• 3 celery sticks, sliced
• 3 garlic cloves, sliced
• 2 tbsp tomato puree
• 400 g tin chopped tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• 1 small bunch flat-leaf parsley, chopped
• 1.5 litres water
• Salt and black pepper
• Lemon wedges, to serve

Before you cook

• Soak the beans in plenty of cold water overnight, then drain and rinse
• Chop the onions, carrots, celery and garlic
• Chop the parsley

Steps

1. Put the drained beans in a large pot, cover them with fresh cold water, and bring to the boil.
2. Boil the beans hard for 5 minutes, then drain them and discard that water.
3. Return the pot to medium heat and warm half the olive oil.
4. Cook the onion, carrot and celery together for 10 minutes until softened and glossy.
5. Stir in the garlic and tomato puree and cook for 2 minutes.
6. Tip the beans back into the pot along with the chopped tomatoes, bay leaves, oregano and the water.
7. Bring to the boil, then turn the heat down so the surface barely trembles.
8. Simmer gently for 70 minutes, uncovered, until the beans are completely tender and some have broken down to thicken the broth.
9. Season now with salt and plenty of black pepper, adding the salt only at this stage so the bean skins stay soft.
10. Crush a ladleful of beans against the side of the pot with a spoon and stir them back in to thicken the soup.
11. Pour in the remaining olive oil and stir it through.
12. Simmer for a final 5 minutes so the oil emulsifies into the broth.
13. Stir in the chopped parsley off the heat.
14. Serve in deep bowls with lemon wedges to squeeze over.