A recipe for one of our favorite Greek soups. We provide both the old fashioned way or short cuts using high quality canned products. Just don't tell YiaYia....
- 18 oz dried cannellini beans (soaked in water overnight) or 2-3 cans prepared beans
- 1 large onion minced
- 2 carrots sliced
- 2 stick of celery chopped
- One large fresh tomato grated or one 15 oz can crushed tomatoes
- 1/2 cup extra virgin olive oil , divided
- 1 bay leaf
- Fresh parsley
- Salt and pepper to taste
- Pour soaked dry beans into a pot and cover with water by at least an inch. Bring to a boil over high heat. Cook for 5 minutes and then drain beans. (Skip this step if you are using canned beans)
- Pour about a tablespoon of olive oil into a pot. Saute onion, carrot and celery until onion is translucent (not browned). Add all remaining ingredients except parsley (if using canned beans, do not add until step 5)
- Pour in 12 cups of water or broth ( 8 cups if using canned beans) and bring to a boil over hight heat.
- Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the beans. Skip this step if using canned beans.
- Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won’t stick to the bottom of the pot. Season with salt and pepper to taste, discard bay leaf. If desired, puree a portion of the soup to thicken and create a creamy texture.
- Serve with a squeeze of lemon, parsley and drizzle even more olive oil on top.