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This Greek bean soup is very filling and comforting, especially if you serve it with some country-style bread.

SERVES 4

6 tbsp olive oil

1 large onion, chopped

2 sticks of celery, sliced

2 carrots, chopped

1 garlic clove, crushed

225g (8oz) dried haricot beans, soaked, rinsed and drained

1 litre (1¾ pints) unsalted vegetable stock or water

1 tbsp tomato purée

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

squeeze of lemon juice

Heat the oil in a large saucepan and fry the onion, celery, carrots and garlic for 5 minutes, stirring from time to time to prevent them from sticking.

Add the drained beans, stock or water, tomato purée and parsley, and bring to the boil. Cover, reduce the heat and leave to simmer gently for about 1¼ hours or until the beans are tender. Season with salt and pepper to taste, and a little lemon juice.

Serve with lots of country-style bread. If there’s any soup left over, it’s even better the next day.