Greek Bean Soup with Feta
Soups • Greek
Description
It is very delicious to bake thick pita bread in the oven at 180 degrees Celsius for 10 minutes, cutting it in half lengthwise and brushing it with a sauce made from 2 tablespoons of za'atar mixed with olive oil.
Ingredients
- Carrot 2 pieces
- White Beans 5 oz
- Onion 2 pieces
- Oregano 2 tablespoons
- Garlic 3 cloves
- Chopped Sage Leaves 4 tablespoons
- Fresh Mint 2 tablespoons
- Olive Oil 5 fl oz
- Feta cheese to taste
- Olives stuffed with lemon to taste
- Bouillon cube 2 pieces
- Canned Tomatoes (Pelati) 1 can
- Passata Tomato Sauce 2 tablespoons
- Anchovies to taste
- Seed Mix 1 cup
Step-by-Step Guide
Step 1
Soak the beans and bean mix in cold water for 12 hours.
Step 2
Drain the water. Add fresh water and bring to a boil. If desired, add the vegetable bouillon cubes at this stage. Cook for about 15 minutes.
Step 3
Peel and cut the carrots into large strips.
Step 4
Peel and chop the onion medium-sized. If the onion is large, use 1 piece.
Step 5
Add the onion, carrot, oregano, and canned tomatoes to the soup and simmer on low heat for about 1 to 1.5 hours, until the beans are tender.
Step 6
Traditionally, this soup is not salted, as it is served with salty olives, anchovies, and feta.
Step 7
After 1.5 hours, add the finely chopped parsley, minced garlic, and olive oil.
Step 8
And ATTENTION — add finely chopped mint. Fresh mint will change the flavor of the soup, so you can try it without it. Those who like fresh mint in soups can add it freely, but it can also be omitted.
Step 9
Also add the tomato paste and let it sit for about 15 minutes covered with the heat off.
Step 10
Serve topped with crumbled feta, with pitas, anchovies, and green salty olives.
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