LEMONY-WHITE BEAN SOUP
Yield:
6-8
Ingredients
- 3-4 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery ribs, chopped
- 4-6 garlic cloves, grated
- 2 small potatoes, diced
- 2 (15 ounces) can white beans, cannellini or great northern beans
- 6 cups chicken or vegetable broth
- 2 roasted red peppers, diced
- 12 ounces artichoke hearts, jarred (optional)
- Salt and pepper to taste
- Pinch crushed red pepper flakes
- Rosemary sprig
- 1 teaspoon dried oregano
For the Avgolemono Sauce:
- 2 egg yolks
- 2 tablespoons cornstarch
- ¼ cup fresh lemon juice
Optional garnish:
- pesto sauce
Instructions
- In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
- Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
- Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
- Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
- Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.
- Enjoy!
Hello again Dimitra. Can you tell me please what to do about beans? I soaked them overnight and now I habe been cooking them for more than two hours and they are still hard. I always use frozen beans because its easier to make soups or fasolada but now for the first I try to use fresh beans, dont know the kind, white ones and after cooking them so long they are still hard. Do you have some trick or advise?
Hi Carol! It sounds like you ended up with a bag of old beans :/ Fresh beans are ready much quicker. Especially black-eyed peas, they’re ready in no time. Try to purchase them from a store that sells beans quickly so that you can get a fresh batch. Otherwise, frozen beans work well in this recipe. Hope this helps!
Dimitra