Greek cuisine · Soups & Stews

Bourou Bourou

A Corfiot vegetable soup with short pasta, zucchini, and beans, finished with a thick layer of grated cheese.

Ingredients · for 4 servings

• 150 g short pasta
• 2 zucchini
• 2 carrots
• 150 g broad green beans
• 1 can chopped tomatoes (400 g)
• 1 onion
• 2 garlic cloves
• 1.5 l vegetable broth
• 5 tbsp olive oil
• 80 g kefalotyri cheese
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Finely chop the onion and garlic, cut the zucchini and carrots into 1 cm cubes, and break the beans into short pieces.
2. Sauté the onion and garlic in olive oil over medium heat for 4 min. until translucent, without taking on any color.
3. Add the carrots and beans, sweat for 2 min., then stir in the chopped tomatoes and let simmer uncovered for 5 min.
4. Pour in the vegetable broth, season with salt and pepper, and simmer gently for 15 min. until the carrots are almost tender.
5. Add the zucchini and pasta and cook for another 8–10 min. until the pasta is al dente and the soup turns noticeably creamier.
6. Stir in the chopped parsley and serve the soup sprinkled generously with freshly grated kefalotyri cheese.