This version of the traditional Greek soup was inspired by the one Effie Tandy often makes.
For a more intense pepper flavor, we often use cracked pepper instead of finely ground. You can purchase cracked pepper in a jar from the supermarket spice section or crack your own by setting your pepper mill on coarse grind.
Total Timeunder 4 hours
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Type of Dishhot soup, soup
- 1/3 cup olive oil
- 2 large onions, chopped (about 3 cups)
- 2 garlic cloves, minced
- 2 1/2 quarts water
- 1 16-ounce can crushed tomatoes
- 2 cups Great Northern beans, picked over and soaked
- Freshly ground black pepper to taste
- 1 sprig fresh mint or ½ teaspoon dried
- Salt to taste
Heat the oil in a heavy, 6-quart saucepan or Dutch oven. Add the onions and garlic and saute until golden, stirring constantly, about 5 minutes.
Stir in the water, tomatoes, beans, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer ½ hours. Add the mint and salt; simmer 15 minutes longer or until beans are tender.
Read NextClassic Lobster Roll
1994 Bonnie Tandy Leblang