Ingredients
500 g (17.6 oz) dried Cannellini beans (or other small white beans)
2 ½ liters (10 cups) boiling hot water or half vegetable stock
160 g (1 large) onion, finely chopped
1 bay leaf
2 carrots, sliced ½ cm (¼ inch thick)
150 g (1 ½ cups) chopped celery (include some leaves)
150 g (medium-large) ripe tomato, hand grated (discard skin)
1 tbsp tomato paste
160 ml (⅔ cup) extra virgin olive oil, plus more to serve
Freshly ground pepper
Optional: hot red pepper flakes or 1 small chili pepper
Instructions
- Soak the beans: Soak dried beans in plenty of water for about 1 hour at room temperature.
- Pre-cook the beans: Drain the soaked beans, place them in a large pot with fresh water, and bring to a boil for 2–3 minutes. Drain again but do not rinse.
- Simmer the base: Return the beans to the pot and add 10 cups (2 ½ L) boiling hot water or stock, along with the bay leaf, chopped onion, and a pinch of salt. Bring to a boil, then lower heat and simmer covered for about 1 hour until softened.
- Add vegetables and tomato: Stir in tomato paste, grated tomato, celery, carrots, olive oil, and chili (if using). Season with black pepper and continue simmering, covered, for another 30 minutes, stirring every 10 minutes.
- Thicken the soup: Once vegetables are tender, increase heat to medium-high and cook uncovered, stirring occasionally, until the soup thickens to your desired consistency.
- Rest and serve: Let the soup rest, partially covered, for 15 minutes. Serve warm with a drizzle of olive oil, black pepper, and red pepper flakes if desired.
Notes
Add a splash of lemon juice or smoked paprika at the end for brightness and depth.
To thicken the soup naturally, mash some of the beans and stir them back in.
Use hot water or stock during cooking to help beans stay tender.
For added nutrition, stir in greens like spinach or kale during the final simmer.
Serve with crusty bread, olives, or feta for a traditional Greek meal.
- Prep Time: 15 minutes (plus 1 hour soaking)
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 340mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
