Revithia (Garbanzo Bean Soup)
Recipe type: Soup/Vegetarian
Cuisine: Greek
Serves: 6
  • 4 (15-ounce) cans of garbanzo beans*
  • 1 large white or yellow onion, quartered
  • 3-4 shallots, halved
  • 4 bay leaves
  • 3 lemons, juiced
  • ¾ cup of olive oil. Or more!
  • 4 small cloves of garlic
  • Pepper, to taste
  1. In a medium sized pot, pour full contents of garbanzo beans plus the liquid into the pot.
  2. Add onions, shallots, bay leafs, garlic, and half of the olive oil. Add pepper to taste.
  3. Bring to a boil. Reduce heat all the way to low and slow simmer for one hour or until beans are soft.
  4. minutes prior to serving, add remaining olive oil, plus lemon juice.
  5. Serve with lemons and enjoy!
*If using dry garbanzo beans, be sure to soak overnight to soften them! Use 3 cups water to each cup of garbanzo beans.
Recipe by Eleni Saltas at