Cook1 hr 30 mins
This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.
- 453.59 g dried white bean, soaked overnight
- 1 large yellow onion, peeled & roughly chopped
- 3 carrots, peeled & sliced
- 3 stalk celery, strings removed & sliced
- 3 red ripe tomatoes, peeled seeded & roughly chopped or 425.24 g canpeeled tomatoes
- 29.58 ml tomato paste
- 73.94 ml olive oil
- 2 bay leaves
- 1 handful fresh flat-leaf parsley
- salt, to taste
- fresh ground black pepper, to taste
- Drain beans and place in large saucepan.
- Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
- Add all other ingredients except salt and pepper.
- Simmer for 1-1/2 hours or until tender.
- Allow to cool slightly.
- Season with salt and pepper and serve.
The dried beans were ready to cook last night, but I was not. I drained them and placed into an air tight container. This afternoon I finished assembling the soup. It went together very fast. I think I'd like to add the parsley the last 10 minutes of cooking. Thank you for posting. Made for team Soup-A-Stars during ZWT9 2013
This was an excellent soup for a "chilly" day in Florida this winter. My sis found the recipe and added zucchini which made it all the better since we were getting extra greens.
Dreamer this is one good soup! I also used vegetable broth instead of water and 3 tablespoons of dried minced onion. Did forget about the broth and over salted a bit so do be careful if you sub with broth. The soup has a great flavor, strong and hearty but not overwhelming. Perfect comfort food and I will be making it again this fall.