Greek cuisine · Soups & Stews

Gigantes Soupa

Large white beans cooked tender with celery and carrot, bound with plenty of olive oil into a creamy soup.

Ingredients · for 4 servings

• 500 g large white beans (gigantes)
• 2 onions
• 3 carrots
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp tomato paste
• 150 ml olive oil
• 2 bay leaves
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, then drain the next day and rinse thoroughly.
2. Put the beans on to cook with 2 l fresh water and the bay leaves and simmer covered for 50–60 min. without salt until nearly tender.
3. Finely dice the onions, cut the carrots into half-moons, cut the celery into narrow pieces and finely chop the garlic.
4. Heat half the olive oil in a pan, sauté the vegetables for 8 min., add the garlic and tomato paste and roast for 1 min. until fragrant.
5. Add everything to the beans, season with salt and simmer uncovered for a further 25–30 min. until the beans are creamy-tender and the broth is visibly thickened.
6. Stir in the remaining olive oil, season with salt and pepper and serve hot with chopped parsley and bread.