White fasolada

"White" fasolada | Lefki fasolada - This is a bright take on the Greek bean soup staple. Instead of the typical addition of tomato, I used loads of dill and lemon juice. It felt as summery as bean soup can get !

RECIPE:

1 lb (450g) white beans
1 red onion, grated
3-4 carrots, sliced
2 sticks celery, sliced
2 bay leaves
Salt and pepper
1/2 cup (125ml) olive oil
1 bunch dill, chopped
2-3 lemons, juiced

METHOD:

Soak the beans overnight, then drain well and add to pot along with onion, carrot, celery, bay leaf, salt, pepper and half of the oil. Add water to cover by an inch. Bring to a boil, then reduce to a simmer and cook gently for about 1 hour, till beans are tender. Add dill and simmer additional five minutes. Add lemon juice and remaining oil, and additional hot water only if soup is too thick. Then use an immersion blender to blitz a few quick times - do not blend till totally smooth