Fasolada

Note: Don’t disregard the direction to mash 1 cup of cannellini beans when making this Greek white bean soup. The mashed beans not only thicken the soup but also give it a desired creamy texture.

4 (15.5-ounce) cans cannellini beans, rinsed and drained, divided

6 tablespoons extra-virgin olive oil,

divided, plus more to serve 1 large red onion, chopped 3 medium celery stalks, chopped 3 medium carrots, peeled and

chopped

Kosher salt

4 medium garlic cloves, minced 1/2 teaspoon red pepper flakes 3 tablespoons tomato paste

1 1/2 quarts low-sodium chicken

broth

4 teaspoons red wine vinegar Black pepper to taste

1/2 cup chopped fresh flat-leaf

parsley

1/4 cup pitted Kalamata olives,

chopped

1/2 cup feta cheese, crumbled

Directions: In a large pot over medium heat, add 3 tablespoons of the oil and heat until shimmering.

Add onion, celery and carrots and 1/2 teaspoon salt. Cook until vegetables begin to brown, about 5 minutes, stirring occasionally.

Add garlic and red pepper flakes and stir until fragrant, about 30 seconds.

Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes.

Stir in the remaining canned beans along with the mashed beans. Add chicken broth and bring to a simmer over mediumhigh heat.

Then reduce heat to mediumlow, cover pot and cook until carrots are just tender, about 20 minutes.

Turn heat off and stir in vinegar. Then vigorously whisk in the remaining 3 tablespoons of oil.

Season with salt and pepper to taste. Ladle into bowls and top with parsley, olives and feta.

Ser ves 6.