Greek white bean soup (Fasolada)

1. Soak the beans overnight in plenty of cold water; the next day drain, cover with fresh water, bring to the boil, cook for 5 minutes and drain.

2. Finely chop the onions, slice the carrots, cut the celery into small pieces and grate the tomatoes.

3. In a large pot soften the onions, carrots and celery in half the olive oil for 8-10 minutes, then add the tomato purée and fry for 1 minute.

4. Add the beans, grated tomatoes, bay leaf and about 2.5 litres water, bring to the boil, cover and simmer gently for 1.5-2 hours until the beans are creamy and soft.

5. Finally season with salt and pepper, add the rest of the olive oil and the chopped parsley and cook for 5 more minutes.

6. Serve with olives, feta and fresh bread.

Tip: Fasolada is often called Greece's national dish. Don't skip the generous olive oil – it makes it creamy and filling; add the salt only at the end, as beans salted early take longer to soften.