Name: Greek White Bean Soup
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 5 servings
Cuisine: greek
Ingredients: 1.5 cups dried white beans; 0.5 bulb brown onion (finely chopped); 4.5 cloves garlic cloves (finely chopped); 1 null carrot (medium, chopped); 1 stalk celery (chopped); 1.5 tablespoons tomato paste; 1 null bay leaf; 8 cups vegetable stock; 1 tablespoons extra virgin olive oil; 0.5 tablespoon dried oregano; 0.5 teaspoon paprika; 0.25 teaspoon ground black pepper; null null salt (to taste); 4 tablespoons lemon juice (around 4 tablespoons, adjust to taste); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh dill (finely chopped)

Instructions

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1

Wash dried white beans (1.5 cups) and soak in water for at least 7 hours. Discard soaking water, then rinse the [dried white beans] again and set aside.
2

Heat extra virgin olive oil (1 tablespoon) in a large pot. Add brown onion (0.5 bulb), carrot (1 medium), celery (1 stalk), and garlic cloves (4.5 cloves). Cook until the [brown onion] turns translucent.
3

Add leaf (1 bay), paprika (0.5 teaspoon), dried oregano (0.5 tablespoon), and tomato paste (1.5 tablespoons). Sauté for 1 minute.
4

Add the soaked [dried white beans], mix, and sauté for another 1 minute.
5

Add vegetable stock (8 cups). Mix and cover the pot. Cook on medium heat for about 1 hour or until the [dried white beans] are tender. Stir occasionally to prevent sticking.
6

Take about one ladleful of [dried white beans] from the pot and transfer to a grinding jar. Add lemon juice (4 tablespoons), extra virgin olive oil (2 tablespoons), [salt to taste], and ground black pepper (0.25 teaspoon). Let the mixture cool slightly, then blend into a smooth paste.
7

Add the [creamy paste] back to the pot and cook the soup for another 8-10 minutes. Turn off the heat. Remove the [bay leaf].
8

Garnish with finely chopped fresh dill (2 tablespoons) before serving.