Greek Lenten Bean Soup
4 servings
90 minutes
Greek cuisine is firm in its worship of seasonality, and in the Greek church tradition there are no fewer fasts than in the Russian one. Therefore, the Greeks know for sure: in order to eat healthy in every sense and feel good on your plate during Lent , it is not at all necessary to buy fresh vegetables and fruits that are not yet in season - soups with legumes, cereals, olives and tomatoes from a can will be much more useful and tasty
1
Soak white beans overnight (if short on time or feeling lazy, take a 400-gram can of canned white beans, drain the liquid, and rinse with cold water)
- White beans: 150 g
- White beans: 150 g
2
After that, we drain the water
3
Fill with cold water, bring to a boil, and drain again.
4
We chop the carrot and celery as finely as possible, and slice the onion into petals.
- Carrot: 3 pieces
- Celery: 2 stems
- Onion: 2 heads
5
Add vegetables to the beans and pour in cold broth or water
- Vegetable broth: 2 l
6
Bring to a boil and cook for about 1 hour to 1 hour and 15 minutes until the beans are ready.
7
Add olive oil and 2 tablespoons of oregano. Cook for 5 minutes.
- Olive oil: 100 ml
- Oregano: 2 tablespoons
8
Add tomatoes in their own juice, mix the tomato paste well, bring to a boil, and let the soup steep.
- Tomatoes in their own juice: 400 g
- Tomato paste: 1 tablespoon
9
In each plate, we place sliced red onion mixed with halved pitted green olives and sprinkle with finely chopped parsley or cilantro.
- Sweet red onion: 1 head
- Olive: 50 g
- Chopped parsley: 2 tablespoons
10
We serve hot with garlic bread