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White Bean Soup

Prep Time13 hrs
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Author: Joanna


  • 500 gr dry medium dry beans
  • 1 onion
  • 1 lt water
  • 1 spring lovage or celery leaves
  • 3 medium carrots
  • 200-250 ml crushed tomatoes
  • 1 Tbsn tomato paste
  • ¼ - ½ cup olive oil depending on taste
  • Salt & Pepper to taste


  • Soak beans overnight or for 12hrs, rinse and drain. While you heat the olive oil in your pressure cooker (/pot), dice your onion and saute it on medium heat until translucent ~5 min. Peel the carrots and cut them in 2.5cm (1inch) coins. Stir and saute for 2 min. Add rinsed beans, lovage (or celery), crushed tomatoes and the tomatoes. Bring to a boil and Pressure Cook on HIGH for 30 min. Open the pressure cooker using the quick release method. Add salt and pepper. Stir and taste test. If you want your soup creamier you can smash some beans against the pot using a fork.