Revithia (Garbanzo Bean Soup)
Author: Eleni Saltas
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
- In a medium sized pot, pour full contents of garbanzo beans plus the liquid into the pot.
- Add onions, shallots, bay leafs, garlic, and half of the olive oil. Add pepper to taste.
- Bring to a boil. Reduce heat all the way to low and slow simmer for one hour or until beans are soft.
- minutes prior to serving, add remaining olive oil, plus lemon juice.
- 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 https://elenisaltas.com/2018/01/16/revithia-garbanzo-bean-soup/
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