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Nutritious, hearty, bean and vegetable soup ladled into bowls and flavourfully topped, Greek-style, with such things as feta cheese and olives.
30 min
Prep Time
30 min
Cook Time
1 hour
Total Time
3-4
Servings
Diced means to cut into 1/4- to 1/2-inch cubes.
Place the oil in a medium pot set over medium heat.
Add onion, celery and carrot and cook until softened, about four minutes.
Mix in the tomato paste, garlic, oregano, paprika and pepper flakes and cook two minutes more.
Add the stock, beans and bay leaf to the pot and bring the soup to a gentle simmer.
Lower heat as needed, to maintain that gentle simmer.
Simmer soup 20 minutes.
Season the soup with salt and pepper.
Ladle into serving bowls and let diners top it, to taste, with feta cheese, olives and parsley.
If desired, you could also serve the soup with red wine vinegar, for lightly drizzling on the soup at the table, giving it added tangy taste.