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Step by Step Instructions
  • Step 1: Prepare the soup. Heat up the olive oil in a saucepan. Add the noumpoulo and sauté for 4-5 minutes, until all its aromas have been drawn out and it gets a light brown colour. Then add the garlic, onion, carrots, celery, zucchini, the leek, potato and the beans, and keep sautéing for 10-15 minutes, until they are soft enough.
  • Step 2: Add the tomato sauce, stock, salt, pepper, oregano, basil and the bay leaves. Stir well, close the lid and cook on low heat for 40 minutes, until the vegetables and the beans are soft.
  • Step 3: Add the barley-shaped pasta and some more stock, if needed, and cook the soup for another 10 minutes, until the barley-shaped pasta is ready.
  • Step 4: Divide the soup in bowls, sprinkle with kashkavali cheese and serve immediately with breadsticks with a tomato - oregano flavour.
Ingredient List
  • 100g olive oil with wild thyme
  • 50g noumpoulo from Corfu cut into small cubes
  • 1 clove of naturel garlic thinly sliced
  • 1 onion finely chopped
  • 2 carrots thinly sliced
  • 2 sticks of celery thinly sliced
  • 1 zucchini cut into small cubes
  • 1 leek finely chopped
  • 1 potato cut into small cubes
  • 150g medium beans soaked in water from the previous day
  • 400g tomato sauce - with balsamic vinegar and peppers
  • 1.5 litre vegetable stock
  • salt - ground black pepper
  • 1 tbsp oregano
  • 1 tbsp basil
  • 2 bay leaves
  • 150g barley-shaped pasta
  • 5 tbsp Kashkavali cheese from Lemnos grated

Minestrone soup with white beans, barley shaped pasta & noumpoulo

  • Preparation
  • Cooking
  • 8
A rich, tasty and filling soup. With plenty of vegetables, white beans, small pasta (barley-shaped pasta) and noumpoulo from Corfu, which lends a special "charm" to this typical Mediterranean soup.
Product Qty
Medium beans from Lamia "Agrifarm Premium Products" 500g
«Kritharaki» traditional orzo pasta from Ilia "Andritsena" 500g
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