Description
A traditional Greek white bean and tomato soup that brings warmth and nourishment, perfect for chilly evenings.
Ingredients
Scale
- 500 grams dried Cannellini beans (or other small white beans)
- 2½ liters boiling hot water (or half water and half vegetable stock)
- 160 grams onion, finely chopped
- 1 bay leaf
- 2 carrots, sliced ½ cm thick
- 150 grams chopped celery (include some leaves)
- 150 grams extra ripe tomato, hand grated
- 1 tablespoon tomato paste
- 160 ml extra virgin olive oil (plus extra to serve)
- Freshly ground pepper
- OPTIONAL: hot red pepper flakes or 1 small chili pepper
Instructions
- Prepare the beans: Rinse the dried beans under cold water, removing any debris. Soak them in a bowl of water overnight.
- Cook the beans: Drain the beans and place them in a large pot. Add the boiling water, bay leaf, and onion. Bring to a simmer over medium heat.
- Add vegetables: Once the beans are tender, stir in the carrots and celery. Cook for another 20 minutes until the vegetables are soft.
- Finish the soup: Add the grated tomato, tomato paste, olive oil, and pepper. Stir well and let it simmer for an additional 10 minutes.
Notes
Ensure to soak the beans overnight to avoid tough, undercooked results. The soup tastes better the next day after flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg