THE CSIRO Greek bean soup with crumbled feta

WORDS: PHOTOGRAPHY

HEALTHY GUT DIET

Our gut health has an enormous impact on our overall health and therefore our quality of life. This book was written by a team of CSIRO researchers, nutrition and behaviour scientists and dietitians who offer simple, practical advice and a wide range of tasty, easy-to-make recipes designed to benefit the gut and overall health. Keep your gut wall nourished and strong with these taste testers.

 

The Csiro Healthy Gut Diet, Pan Macmillan Australia, RRP $34.99, available from all good bookstores or online www.publish.csiro.au/book/7878

 

 

Greek bean soup with crumbled feta

 

 

SERVES 4 • PREPARATION 15 minutes

COOKING 2 hours 15 minutes

 

Ingredients:

200g dried cannellini beans

400g tin salt-reduced chopped tomatoes

2 sticks celery, halved lengthways, cut into 1.5 cm thick slices
3 small carrots, halved lengthways, cut into 1.5 cm thick slices

1red onion, finely chopped

11⁄2 teaspoons dried Greek-style oregano

pinch chilli powder (optional)

1 clove garlic, crushed

1 tablespoon extra virgin olive oil
165g small pasta such as risoni or orzo

200g salt-reduced feta

 

Method:

  Place the beans in a large heavy-based saucepan or stockpot, then cover with three litres water and bring to the boil over high heat. Reduce the heat to low-medium and simmer for one hour or until all the beans have sunk to the bottom of the pan. Drain, discarding the water, then return the beans to the pan.

  Add the tomatoes, celery, celery tops, carrot, onion, 1 teaspoon of the oregano and chilli, if using. Cover with two litres cold water and bring to the boil over high heat. Reduce the heat to low-medium and simmer for an hour or until the beans are tender.

  Using a mortar and pestle, crush the garlic with the remaining oregano leaves, then stir into the soup. Stir in the olive oil and season to taste with freshly ground black pepper. Add the pasta and cook for another 15 minutes or until it is al dente.

  Ladle the soup into four bowls, then crumble 50g feta over the top of each one and serve.