Greek-style bean soup with celeriac root

A Greek traditional food with a new recipe from Chef Carolina Doriti!

Let’s cook with Wise Greece products!

For 4 servings


250 gr Elpida Hellas dried beans

1 large onion chopped

200 gr celeriac root peeled and diced

2 carrots peeled and diced

2 bay leaves

70 ml olive oil

1 full tablespoon tomato paste

1.100 ml hot vegetable broth or water

4 tbsp. Chinese celery, chopped


black pepper

lemon juice for serving



Soak the beans in water overnight.

The next morning drain and set aside.

Place a large, wide pot on medium heat. Add in 4 tbsp. olive oil and when hot add in the onion, carrot, celeriac root, and bay leaves.

Season with a bit of salt and sauté, stirring with a wooden spoon for 2-3 minutes, until they shine.

Add in the tomato paste and keep stirring for another minute or so. Add the beans and stir for another minute.

Pour in the hot broth or water. It should cover the beans completely. Bring the heat down to low, season with salt and pepper to taste and cover. Simmer for about 40 minutes and then add in the chopped celery.

Stir, cover and gently simmer for another 15-20 minutes until the beans are thoroughly cooked. Meanwhile you should be checking their water and stirring occasionally.

When the beans are done and the soup looks nice and thick, pour in the remaining olive oil. Stir, cover and gently simmer at low heat for another 5-10 minutes. Remove from heat and let it rest for 10 minutes before serving.

Serve with lemon juice and black pepper!

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