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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This robust Mediterranean bean and tomato soup is a favourite throughout the Jewish communities of Greece and Turkey, as well as the non-Jewish communities. Enjoy with rustic sourdough bread and a plate of olives and onions.

Ingredients

  • 275 g/10 oz/ cups dried cannellini beans, butter (lima) beans or

Method

  1. Drain the beans, rinse them under cold water and drain them again. Tip them into a large pan, pour in enough water to cover and bring to the boil. Cook for about 3 minutes, then drain.

  2. Return the beans to the pan, pour in fresh water