Sopa de avikas: White bean soup with tomatoes and chilli
Similar to the well-known Greek fassolada, this soup was adopted by Jews all over Greece, who often served it for the Sabbath lunch, since it could be cooked very slowly overnight. This recipe comes from Thessaloniki, where they like to spike the soup with chilli. It is usually made with large white beans called gigantes. If they are unavailable, cannellini or butter (lima) beans may be used instead.
Recipe from the recently released book Hazana: Jewish Vegetarian Cooking by Paola Gavin (Quadrille, £20.00) Photography by Mowie Kay.