Fassoulada (Greek Bean Soup)

This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  lb dried white bean, soaked overnight
• 1  large yellow onion, peeled & roughly chopped
• 3  carrots, peeled & sliced
• 3  stalks celery, strings removed & sliced
• 3  red ripe tomatoes, peeled seeded & roughly chopped or 1 (15 ounce) can  peeled tomatoes
• 2  tablespoons tomato paste
• 5  tablespoons olive oil
• 2  bay leaves
• 1  handful fresh flat-leaf parsley
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Drain beans and place in large saucepan.
2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
3. Add all other ingredients except salt and pepper.
4. Simmer for 1-1/2 hours or until tender.
5. Allow to cool slightly.
6. Season with salt and pepper and serve.