Gravche Supa — Cannellini Bean Soup

Gravche Supa — Cannellini Bean Soup

Making this soup will fill your home with a truly comforting aroma, perfect for those chilly evenings.

4 - 6


  • 370g (13 oz) dried cannellini beans, soaked for at least 6 hours in plenty of water
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled, sliced in half lengthwise and diced
  • 2 garlic cloves, minced
  • ½ tsp paprika
  • ¼ tsp crushed chilli flakes
  • 500g (17.6 oz) tinned tomatoes
  • 1L (1.7 pints) low-salt veg stock
  • 480ml (16.2 fl oz) boiling water
  • 2 white potatoes, peeled and cut into 2.5cm pieces
  • 2 tsp sea salt
  • 2 tsp chopped fresh mint
  • Freshly ground black pepper


  1. Drain and rinse the beans and place them in a large stockpot. Cover with about 2.5L (4.3 pints) of cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 1.5 hours or until the beans are tender. Drain and set aside.
  2. In a separate large stockpot, heat the oil over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent. Stir in the carrots and continue to cook for 5 or 6 minutes, until tender. Stir in the garlic, paprika and chilli flakes. Sauté for an additional 2 minutes.
  3. Add the tomatoes, vegetable stock, boiling water, potatoes and salt. Bring to a boil, and then reduce the heat to medium-low. Stir in the beans and simmer for 30 minutes.
  4. Remove the soup from the heat and stir in the mint and plenty of black pepper.

Recipe from Macedonia: The Cookbook by Katerina Nitsou (Published by Kitchen Press).