Fasolada (Greek bean soup)

Rinse the beans, cover them with three times their volume of cold water and leave to soak overnight, at least 8 hours.

Soaking isn't included in the cooking time, so start the night before. Unsoaked beans take twice as long and cook unevenly.

Drain the beans, cover with fresh cold water, bring to the boil and boil for 10 minutes. Drain again.

While the beans boil, finely dice the onion, carrots and celery.

Put the beans, vegetables, tomatoes with their juice, tomato paste, bay leaves and half the olive oil into a pot. Pour in 2 litres of hot water, bring to the boil, cover and simmer over low heat for about an hour, until the beans are completely soft.

Never eat undercooked beans — they can make you ill. Press a bean with a spoon: it should crush easily into a purée.

Season with salt and pepper, pour in the remaining oil and simmer uncovered for another 10 minutes until the soup thickens. Remove the bay leaves.

Take off the heat, let the soup stand for 10 minutes, then ladle into bowls. Done!