Fasolada (white bean soup)

Let’s make it

1. Soak the beans in plenty of cold water for 12 hours, then drain. Cover with the measured fresh water, boil for 10 minutes and skim the surface.
2. Lower the heat and simmer for 45–60 minutes until the beans are nearly tender, adding hot water if needed to keep them covered.
3. In a separate pan, soften the onion, carrot and celery in half the olive oil for 10 minutes. Add the garlic and tomato paste and stir for 1 minute.
4. Tip the vegetables into the beans with the chopped tomatoes, bay leaf, oregano, salt and pepper. Simmer for 20–30 minutes until the beans are creamy and the vegetables tender.
5. Remove the bay leaf. Adjust the consistency with hot water, or simmer uncovered to thicken.
6. Stir in the remaining olive oil and parsley, rest for 10 minutes and serve with bread and olives.