Illiria Bean Soup

This rustic white bean soup draws from the Balkan tradition of Illyria, where simple ingredients and long simmering do all the talking. Great northern beans, vegetables, and broth, nothing fancy, nothing unnecessary.

The beans get a proper overnight soak, then simmer gently in a mix of vegetable stock and water. Skimming the foam that rises during the first boil is worth the effort. It removes the starchy residue that would otherwise make your broth cloudy and slightly bitter.

Vegetables go in after the first 40 minutes, once the beans have started to soften. This staggered timing means the carrots and celery hold their shape instead of dissolving into mush. The canned tomatoes, added with their liquid, bring acidity that brightens the whole pot.

Extra-virgin olive oil gets stirred in at the very end, off the heat. This preserves its fruity, peppery flavor. Cooking olive oil kills those delicate notes.

Kitchen Tips

• Don’t skip the overnight soak. It cuts cooking time and helps the beans cook evenly so you don’t end up with half-done stragglers.
• Add salt at the end, not during cooking. Salt toughens the bean skins and extends the cooking time.
• Break up the canned tomatoes by hand right in the pot. You want uneven, rustic chunks.
• This soup thickens significantly as it sits. Add water or broth when reheating.

Variations

• Stir in a bunch of chopped kale or escarole in the last 10 minutes for a greens-and-beans version.
• Add a parmesan rind to the pot while simmering for a savory, umami-rich broth (no longer vegan).
• Finish each bowl with a drizzle of chili oil instead of hot sauce for smoky heat.