Name: Creamy Bean Soup with Florina Red Peppers
Yield: Serves 6
Cuisine: Greece
Ingredients: 2 medium carrots, chopped; 1 bay leaf; ½ cup diced celery; 2 medium onions, chopped; Salt and freshly ground black pepper; 1 tablespoon red wine vinegar; 4 or 5 roasted sweet red peppers, preferably Florina peppers from Greece, or 8 Spanish piquillo peppers or 3 red bell peppers; ¼ cup plus 2 tablespoons extra virgin olive oil; 2 garlic cloves, peeled; 1 scallion, white part and 2 inches of green, sliced; 1 pound dried large white beans, such as gigantes or cannellini, rinsed, soaked overnight in plenty of cold water, and drained; 12 to 15 brine-cured black olives, such as Gaeta or kalamata, rinsed, drained, pitted, and slivered

Preparation info

Serves
6

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s a tantalizing bean soup from Greek Macedonia, garnished with sweet, aromatic, roasted Florina peppers and slivered black olives. Because earthenware keeps the heat steady and even, this soup will not scorch and will achieve a lovely smooth texture.

For this recipe, look for large white beans. I love to use Rancho Gordo runner cannellini beans, which triple in size and turn buttery when cooked. Alternatively, use the giant white Greek fasolia gigantes imported from Flor