THIS SIMPLE SOUP really needs the strongly aromatic wild celery, the Greek selino, which is very different from the American or northern European variety. It has become available in Greek markets only during the past decade, but in her
This recipe comes from Cyprus, and you can serve it accompanied with smoked fish or meats or simply with a bowl of Greek olives, as is the custom in Greece during the days of Lent.
In a large pot, place the beans and the 3 onion halves and add water to cover by 4 inches. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Add the sliced onion, celery and salt and simmer for 20 to 40 minutes more, adding a little more water if needed, until tender.
Add the lemon juice and black pepper to taste and simmer for 10 minutes more, or until the beans are just covered with broth. Transfer
Remove from the heat and discard the onion halves. Stir in the oil and sprinkle with the Aleppo pepper or pepper flakes, if desired. Taste and adjust the seasonings, sprinkle with the parsley and serve hot.
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