This soup has been called the national food of Greece. Use a quality extra virgin olive oil for best flavor. Variations use carrot and tomato, though essential ingredients are white beans, celery, and olive oil. High fiber beans—also high in protein and iron—contribute to feeling full longer. A satisfying and hearty dish, this recipe brings a taste of Greece to the table. Unlike other ethnic variations, this recipe does not include meat. Despite an influx of Greek immigrants to the United States in the late 1800s and early 1900s, the soup remains unfamiliar to most Americans.
Recipe Servings: 6
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
2 hours 25 minutes
Total Time
10 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb white dried beans, medium-sized
- ⅔ cup extra virgin Greek olive oil, divided
- 3 large onions, peeled and chopped
- 3 medium-sized carrots, chopped
- 3 celery stalks with leaves, chopped
- 6–8 cups water
- Salt, to taste
- Ground black pepper, to taste
- 1–2 Tbsp apple cider vinegar or balsamic vinegar, or to taste
Directions
- Add enough water to cover beans in a large pot and soak overnight. Rinse and drain.
- Heat ⅓ cup olive oil in large pot over medium heat.
- Cook onions, carrot, and celery until softened, about 10 minutes.
- Add beans and coat in oil. Pour in water.
- Raise heat and bring to a boil.
- Lower heat and let simmer, skimming foam off top, for 2 hours, or until soup is thick and creamy and beans and vegetables very soft.
- Add salt and pepper 10 minutes before removing from heat.
- Stir in vinegar.
- Pour in remaining olive oil after the soup is taken off stove.
- Serve hot.
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