Easy and Comforting - Greek White Bean Soup

Course Main Course, Soup

Cuisine Italian

Servings 6 Servings

1 Pound dried Great Northern Beans
2 Tbsps Extra-virgin olive oil, plus extra for serving
1 Onion, chopped
2 1/2 tsps minced fresh oregano or 3/4 tsp dried
6 cups chicken or vegetable broth, plus as needed
4 celery ribs, cut into 1/2 inch pieces
3 tbsp lemon juice
1 tsp ground dried Aleppo pepper You can substitute with 1/4 tsp red pepper flakes and 1/4 tsp paprika
2 tbsp chopped fresh parsley
salt and pepper

Soak the beans in 4 quarts water and 3 tablespoons salt for at least 8 hours or overnight. Drain and rinse.
Heat oil in Dutch oven over medium heat. Add onion, salt and pepper and cook until softened and lightly browned. Stir in oregano and cook until fragrant about 30 seconds. Stir in the broth, celery and beans and bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 60 minutes.
Process 2 cups soup in blender or processor until smooth and return to pot. Heat soup gently over low heat until hot and adjust consistently with broth as needed. Stir in lemon juice, red pepper flakes, parsley and season with salt and pepper to taste. Serve in individual bowls drizzling with olive oil.

If you can find Cannellini beans they are preferred. I could not at my local store, so I made the soup with Great Northern Beans.