Haricot beans soup with lemon, parsley and oregano

A delicious alternative to the traditional Greek Fasolada bean soup. A "must" during the Winter months to enjoy along with plenty of country style bread. If you are used to the classic recipe you will be surprised how tasty and hearty this dish is!

Recipe of Eleni Psihouli

"BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 5-6 people):
250gr of white haricot beans (fine or medium size)
1 tea-cup of olive oil
2 cloves of garlic, finely chopped
1 yellow onion, finely chopped
5 stalks of celery, finely chopped
2 carrots, cut in small cubes
1 tea-cup of chicken or vegetable stock (warmed)
1-2 lemons, the juice
1 small bunch of flat-leaf parsley, finely chopped
1 tsp of dried oregano
salt
black pepper
1 small dried chilli pepper, kept whole (optional)

Method:
The night before soak the beans in a large plastic bowl with plenty of cold water.

Next day drain in a colander and boil the beans 1-2 times (for a few minutes each time) in a large pot in medium heat, draining in a colander after each boiling and adding fresh water. That helps the beans to get easier to digest, although some people insist not to do this so the beans don't lose their nutrients. It's up to you...

Drain the beans and leave aside. In a large pot warm the oil on medium-high heat and sauté the garlic, the onion, the celery and the carrots until they start getting soft.

Add the beans, salt and pepper, the hot pepper (if used), the stock and enough warm water making sure the beans are well covered. When the ingredients come to the boil, turn the heat to medium, cover with the lid and cook until the beans are tender. Keep the same heat all way through so the soup will become nicely thick and the beans lightly mushy which is what you want as a final result.

Five minutes before the food is ready add the lemon juice, the parsley, the oregano and stir gently.

Serve immediately while the soup is still hot.