* Photos are indicative.
Step by Step Instructions
- Step 1: Place the beans in a basin with water to soak for 6-8 hours.
- Step 2: Pour half of the olive oil in a deep saucepan, add the finely chopped onions and stir.
- Step 3: Add the carrots and the celery and cook on medium heat for 1-2 minutes.
- Step 4: Mix in the tomato purée and the soaked beans and top up with boiled water.
- Step 5: Cover the saucepan with the lid and cook the bean soup on medium heat for 50-60 minutes.
- Step 6: 10' before the bean soup is ready, mix in the rest of the olive oil and the salt and pepper.
- Step 7: Continue cooking until the bean soup thickens.
- Step 8: When the bean soup is ready, add the orange zest, the olives and the chopped smoked pork.
- Step 9: Serve the bean soup piping hot in deep ceramic soup bowls.
Ingredient List
- 500g medium beans from Chrisoupoli
- 1 onion - finely chopped
- 3-4 carrots - sliced
- 2 sprigs of celery - chopped
- 200g tomato puree
- 150ml extra virgin olive oil
- salt
- ground black pepper
- 1500ml boiled water
- 80g sliced syglino - finely chopped
- 40g pited Kalamata olives
- 1 zest of orange