Tomato-Vegetable Soup

Recipes |

April this year is the month of Lent for Greeks. During Lent, one is invited to abstain from all aminal protein. Vegetables are plenty and take the centre stage and, of course, lots of olive oil is used in cooking. The soup we’ve prepared this week is loosely based on the Italian minestrone, using both beans and pasta. We love it as it’s quite versatile, making it perfect for a no-waste meal: you can add whatever vegetables, beans or pasta you have in your fridge and cupboards. Just keep the onions, dried herbs and passata that give this soup its unique flavour profile.

Serves 2 with leftovers


2 carrots
1 celery sticks
1 courgette
1 red onion
2 spring onions
2 tbsp olive oil plus more to serve
Large pinch of dried basil
Large pinch of dried oregano
Large pinch of dried thyme
Sea salt and pepper (to taste)
250ml tomato passata
80g small beans
80g fides


The night before, soak your beans in plenty of water.

Finely chop the carrots, celery, courgette, onion and spring onions.

In a large pot add the olive oil and gently fry the vegetables over medium-low heat until tender, around 10 minutes.

Add the dried herbs, sea salt and pepper and stir for another minute.

Add the tomato passata. Drain the small beans and add them to the pot together with 1-1.5 lt of water.

Turn up the heat, bring the soup to a boil, then lower the heat to medium and cook until the beans are tender, around 1 hour.

To serve, drizzle with olive oil and add some crusty bread.

Buy the products

Organic Small Beans
Organic Small BeansFrom: £3.50
Organic Fides (angel hair)
Organic Fides (angel hair)£3.50
Organic Tomato Passata
Organic Tomato Passata£5.50
Greek Thyme
Greek ThymeFrom: £4.00
Sea Salt Fine
Sea Salt FineFrom: £2.00
Greek Oregano - Ground
Greek Oregano - GroundFrom: £4.00
22°C Organic Extra Virgin Olive Oil
22°C Organic Extra Virgin Olive Oil£32.50
Ergani Organic Extra Virgin Olive Oil
Ergani Organic Extra Virgin Olive OilFrom: £10.00

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