Easy Greek Bean Soup (Fasolada)

Ingredients

• extra virgin olive oil — divided120 ml
• yellow onion — chopped1 ea
• salt — ½ tsp3 g
• black pepper0.5 tsp
• garlic cloves — minced2 ea
• celery stalks — chopped4 ea
• dried oregano — 1 tsp1 g
• bay leaf1 ea
• chicken broth1080 ml
• canned cannellini beans — drained and rinsed1275 g
• ground cumin — ½ tsp1.3 g
• sweet paprika — ¼ tsp0.6 g
• cayenne pepper0.25 tsp
• lemon — zested and juiced1 ea
• fresh parsley — chopped30 g

Method

1. In a heavy pot, heat 2 tablespoons of the olive oil over medium-high heat.
2. Add the onion, salt and pepper and cook for about 4 minutes, stirring regularly. Add the garlic, celery, bay leaf and oregano and cook 5 more minutes, stirring regularly.
3. Add the broth, beans, cumin, paprika and cayenne. Raise the heat and bring to a rolling boil for about 3 minutes. Reduce the heat to medium-low, cover and simmer for 10 minutes.
4. Ladle about 480 ml (2 cups) of the soup into a small food processor or blender, blend, then return it to the pot. Simmer for another 5 minutes, then remove from the heat.
5. Off the heat, stir in about 80 ml (1/3 cup) olive oil, the lemon zest, lemon juice and parsley. Serve with a drizzle of the remaining olive oil, if you like, and your favorite rustic bread. (Use vegetable broth to keep it vegetarian.)