Recipe: Greek Bean Soup (Fasolada)

GREEK BEAN SOUP (FASOLADA)

2 cups white Navy beans (dried)
8 cups water
1/3 cup olive oil
1 medium onion, chopped
1 clove garlic, minced
1 cup chopped celery with leaves
1 cup thinly sliced carrots
2 tablespoons chopped parsley
1 (1 lb) can chopped tomatoes
2 teaspoons salt
1/2 teaspoon pepper

Cover beans with water, bring to a boil for 2 minutes, cover with a lid, and allow to sit at least 6 hours or overnight. Drain.

In a large soup pot, saute onion, garlic, celery, and carrots until slightly browned.

Add tomatoes, parsley, and beans. Mix well. Add 8 cups of water and bring to a boil, stirring occasionally. Cook for one hour (or more) until beans are tender, adding more water if necessary to keep the beans covered. When the beans are almost done, add the salt and pepper to taste.

Serve with hot crusty bread.

Servings: 12
Adapted from source: The Greek Feast Santa Barbara Style (A Collection of Family Recipes from Saint Barbara, California Greek Orthodox Church)