Greek Bean Soup

  1. Heat 1 tsp olive oil in large saucepan over medium heat. Add onion and cook 3-4 mins, stir occasionally, till onion softens. Add carrot, celery, tomatoes and garlic and continue cooking for 5 mins, stirring frequently.
  2. Add beans and water. Bring to boil, reduce heat, cover and cook gently 10 mins.
  3. Add courgette, lemon rind, mint, thyme and bay leaf and season with salt and pepper. Cover and simmer approx 40 mins or until all veg are tender. Allow to cool slightly. Transfer 450ml to blender/food processor, and puree till smooth. Recombine.
  4. Meanwhile, heat remaining oil in frying pan over medium heat, adding more if necessary to coat the bottom of the pan. Fry artichoke hearts, cut side down, until lightly browned. turn over and fry long enough to heat through.
  5. Ladle soup into warm bowls and top each with an artichoke heart.

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