This spicy and delicious soup was adapted from the Classic Greek Bean Soup recipe from the marvelous cookbook, The Greek Vegetarian, by Diane Kochilas.
December 2021 – Updating the recipe to reduce the beans and increase the veggies and spices. The soup is good both ways, but we’ve been enjoying the new version lately even more than the old. Cheers!
4 Tbsp extra virgin olive oil, divided
1 large onion, finely chopped
1/2 tsp red chili pepper flakes
1 Tbsp finely chopped garlic
4 stalks celery, chopped
4 carrots, peeled and chopped
1 large Yukon Gold potato, peeled and chopped into 1/2 inch dice
1 bay leaf
3 Tbsp tomato paste
3 plum tomatoes, seeded and coarsely chopped or 1 14 oz can of diced tomatoes
1/2 tsp salt
1/2 tsp dried oregano
4 cups water
2 vegetarian vegetable bouillon cubes, chopped
1/2 cup flat-leaf parsley, finely chopped
1 can (formerly 2 cans)
organic cannellini beans, drained and rinsed well*
1 T fresh lemon juice
Heat 3 tablespoons of the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is nicely translucent. Add the dried chili peppers and continue cooking until the onions are nicely browned. This will take between 10 and 15 minutes.
Stir in the garlic and cook for another minute.
Add the celery, carrots, and bay leaf and cook for 10 minutes, stirring occasionally.
Stir in the cubed potatoes and continue cooking another couple of minutes.
Add the tomato paste and stir until everything is well blended.
Add the chopped tomatoes, salt, and oregano, and cook for another 5-10 minutes, stirring occasionally, until the tomatoes are soft.
Mix in 4 cups of water, raise the heat and bring to a boil.
Add the bouillon cubes, stirring until dissolved, and then add the parsley.
Cook until the vegetabls are done to your liking.
Gently stir in the cannellini beans, lower the heat to medium, and cook until the beans are heated through.
Stir in 1 tablespoon of olive oil and the lemon juice.
Turn off the heat and let the soup rest a while before eating.