Greek Bean Soup (Fasoulada)

Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad!

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 3  tablespoons olive oil
• 3  medium onions, sliced
• 2  medium carrots, diced
• 2  medium celery ribs, sliced
• 3  tablespoons  chopped fresh parsley
• 2  teaspoons dill weed
• 2  tablespoons tomato paste
• 8  cups water (2 quarts)
• 1  lb great northern bean, sorted,soaked overnight,rinsed,and drained
•  salt and pepper
• 2  tablespoons fresh lemon juice (optional)

Directions

1. Heat olive oil in large pot; add onions, and saute until tender.
2. Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
3. Mix in tomato paste, water, and beans; season to taste with salt and pepper.
4. Bring to a boil, then reduce heat and cover.
5. Simmer over low heat 1 or more hours or until beans are tender.
6. Stir in lemon juice, if desired, just before serving.