This classic Greek vegetarian soup is simple to make and great as the weather cools down. Perfect for restocking the freezer or a large party. Make it on a lazy day at home or while cooking dinner to make life easier. Remember to start the day before by soaking the beans.

Serves 6-8

Ingredients:

• 500g dried haricot beans, soaked overnight
• 1 large brown onion, peeled and roughly chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 bulb fennel, diced
• 1 can peeled tomatoes or 3 ripe tomatoes roughly chopped
• 2 tablespoons tomato paste
• 5 tablespoons olive oil
• 2 bay leaves
• handful flat leaf parsley
• 2 zucchini, diced
• 2 handfuls green beans, trimmed and sliced
• salt and pepper

Method:

1. Drain beans and place in large saucepan. Cover with cold water and bring to boil, skimming off froth with a slotted spoon.
2. Add all remaining ingredients and simmer for 1 hour.
3. Add zucchini and green beans and simmer for further 30 minutes or until tender.
4. Enjoy!