Fasolada (Greek Bean Soup)

Ingredients

• 1 lb white beans, (dry (navy or cannellini), soaked overnight)
• 1/2 c olive oil, (divided)
• 3 carrots, (chopped)
• 2 stalks celery, (diced)
• 1 onion, (diced)
• 1 c tomatoes, (diced)
• 2 Tbsp tomato paste
• 1 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. 1

   Place the beans in a large soup pot and cover with water. Bring the beans to a boil and simmer for 30 min, until just tender.

2. 2

   In a Dutch oven, or large soup pot, heat 2 Tbsp of olive oil over medium high heat. Add the carrots, celery, and onion. Sauté for 3-4 minutes, until soft.

3. 3

   Mix in the diced tomatoes and tomato paste.

4. 4

   Add the drained, par-cooked beans.

5. 5

   Cover the beans with 1 inch of water and bring the mixture to a simmer.

6. 6

   Reduce the heat to medium low, cover and simmer the soup for 20-25 minutes, until the beans are tender.

7. 7

   Add the salt and pepper. Mix well.

8. 8

   Taste the soup and add additional salt and pepper as desired. .

9. 9

   Finish the soup my mixing in the remaining olive oil, or save it to be added at the table, as each diner prefers.