Description
A simple and creamy Greek white bean and tomato soup that balances the brightness of tomatoes with the richness of olive oil.
Ingredients
Scale
- 500 grams dried Cannellini beans (or other small white beans)
- 2 ½ liters boiling hot water (or half water and half vegetable stock)
- 160 grams finely chopped onion
- 1 bay leaf
- 2 carrots (sliced ½ cm thick)
- 150 grams chopped celery (including some leaves)
- 150 grams medium-large extra ripe tomato (hand grated, skin discarded)
- 1 tablespoon tomato paste
- 160 ml extra virgin olive oil (plus more to serve)
- Freshly ground pepper
- Optional: hot red pepper flakes or 1 small chili pepper
Instructions
- Sort and rinse the beans, removing debris.
- Prepare the beans, either soak overnight in plenty of cold water or use a quick soak method.
- Add the drained beans, boiling hot water or stock, onion, bay leaf, carrots, and celery to a large pot.
- Cook the beans at a gentle simmer for about 60 to 90 minutes until soft but intact.
- When the beans are nearly tender, add the grated tomato and tomato paste, stirring until the broth thickens slightly.
- Finish with extra virgin olive oil, season with pepper, and serve hot with a drizzle of olive oil.
Notes
For best results, add olive oil off the heat to preserve its flavor. Pair with crusty bread or salad.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg