The recent gap in blog posts is due to a serious health issue for my husband meaning necessary time away from my computer. I probably missed the posting more than my readers, but I did get some time in the kitchen. Here is one of the results.
I have never traveled in Greece but I love to cook and eat Greek food. I think one reason is my own feelings are mirrored in the Greek philosophy of hospitality – well said in a recent Costco publication sent to members.
“Greeks are known for their hospitality; they don’t like to let people leave without giving them something to eat or drink. It’s considered an expression of love to cook for friends and family…And eating in Greece is a ritual, never rushed. It comes with the whole package of food, wine, ouzo and conversation. It’s the Greek way.”
This soup will go on our favorites list. It is my version of one I saw in the Costco article which gave credit for the recipe to Laura Langston. I served it for a Sunday night supper with crusty bread. As with many soups, it tasted even better the next day for lunch.
3 cans Cannellini beans, drained and rinsed
1/2 cup plus 3 Tablespoons olive oil
2 large onions, chopped
5-6 celery stalks with leaves, chopped
6 medium carrots, peeled and sliced
3 garlic cloves, peeled and minced
28 ounces passata, or tomato puree
6 cups of water (add more if the soup begins to thicken more than you like)
1 teaspoon salt or to taste
freshly ground black pepper to taste
juice of 1 lemon, plus 2 lemons to wedge and offer at serving
1/2 cup chopped fresh Italian parsley served as topping
crumbled feta cheese served as topping
Add 3 Tablespoons olive olive oil to large soup pot and heat over medium heat. Saute onions, celery, carrots, and garlic for 2-3 minutes. Add beans, tomato puree, water, 1/2 cup olive oil, salt, and pepper. Bring to a boil, lower heat and simmer for an hour. Add juice of 1 lemon. At serving time, top each bowl with chopped parsley and feta cheese. Pass lemon wedges. Makes 8 large servings.