White Bean Soup

Sopa de Avikas

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

This Greek soup closely resembles a cocido, the classic Spanish Sabbath dish. The beans and meat are simmered over very low heat for hours, and sometimes eggs are cooked in their shells along with them. In Christian Spain, pork was added to this Sabbath stew, as a test to prove a Jew had converted. This version from Salonika can be served quite thick and stewlike, or it can be thinned and served as a filling soup. Nicholas Stavroulakis suggests accompanying it with l