This hearty and tasty traditional Greek bean soup will warm you up on even the coldest of winter days. It is very simple to prepare and is usually served with bread and of course the standard feta cheese and olives.
- 2 cups of small white beans of choice (soaked in a bowl of water over night)
- 1/4 cup olive oil
- 1 onion, chopped finely
- 2 carrots, chopped
- 2 celery stalks, chopped
- celery leaves, chopped
- handful parsley, chopped
- 1 bay leaf
- 3/4 cup crushed tomatoes
- 900 ml chicken stock (optional)
- salt and freshly cracked pepper to taste
In a large pot heat oil over medium heat. Sauté onion, carrots and celery until soft. Toss in the celery leaves, bay leaf and crushed tomatoes, season with a little salt and pepper and stir. Then add the chicken stock (if using) or water. Make sure that the liquid hovers approximately 3 inches above the beans. Add a handful of chopped fresh parsley a drizzle of olive oil and adjust seasoning to taste. When soup is brought to a boil, lower temperature and simmer until the beans are soft.