Recipe of Greek White Bean Soup With Garlic & Lemon

Greek Bean Soup

This ribollita, or tuscan white bean soup, is a hearty, healthy vegetarian meal!

Recipe Summary Greek Bean Soup

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Ingredients | Greek White Bean Soup With Garlic & Lemon

1 pound dried pinto beans

¾ cup olive oil, divided

4 stalks celery with leaves, chopped

1 large onion, chopped

4 large garlic cloves, chopped or pressed

1 (12 ounce) can chopped tomatoes

1 small bunch fresh parsley, finely chopped

1 tablespoon dried dill weed

1 tablespoon dried oregano

1 tablespoon dried basil

salt and freshly ground black pepper to taste

1 teaspoon white sugar (Optional)

Directions

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

You can use dried pink beans in place of pinto beans and honey instead of sugar.

You can use pureed tomatoes in place of chopped.

Info | Greek White Bean Soup With Garlic & Lemon

prep: 15 mins cook: 1 hr 10 mins additional: 8 hrs total: 9 hrs 25 mins Servings: 10 Yield: 10 servings

TAG : Greek Bean Soup

Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas,