This is thick and creamy white bean and tomato soup. Delicious and nourishing, all made from scratch using basic fresh ingredients.
This soup is made on the stovetop using dried white beans that have been soaked overnight. We never cook using canned beans in Greece. In fact, I’ve never come across them on a grocery store either. Except for these giant beans that are already cooked in a tomato sauce.
This soup is made on the stovetop using dried white beans that have been soaked overnight. We never cook using canned beans in Greece. In fact, I’ve never come across them on a grocery store either. Except for these giant beans that are already cooked in a tomato sauce.
Ingredients:
- 500 grams dried Cannellini beans (or other small white beans) (soaked in water overnight)
- 1 large onion minced
- 2 carrots sliced
- 1 stick of celery chopped
- 150 grams fresh tomato grated
- 1 table spoon tomato paste
- 150 grams extra virgin olive oil
Instructions:
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
- Pour in 3 liters of water 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 variety of beans.
- Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
- 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.
