Greek Bean Soup

Greek Bean Soup

Serves 4

1 brown onion, diced
½ head fennel, diced
2 bay leaves
4 cloves garlic, sliced
2 tsp dried Greek oregano
2 Tbsp extra virgin olive oil
2 Tbsp tomato paste
2 cups dry white wine
½ cup ouzo
1L chicken stock
400g can diced tomatoes
2x 400g cans butter beans
Sea salt flakes and freshly milled back pepper
½ cup crumbled feta

Sauté the onion, fennel, bay leaves, garlic and oregano in the olive oil in a large saucepan over moderate heat for 5 minutes. Mix in the tomato paste and cook until it begin to stick to the bottom of the saucepan.
Pour in the wine and ouzo, boil briefly, then add the stock and tomatoes then bring to a simmer. Mix in the beans, season with salt and pepper, then top with crumbled feta.

This incredible recipe is shared from Ed Halmagyi, Mitsubishi Electric ambassador and Chef.