Recipe: Greek Bean Soup (Fassoulada)

GREEK BEAN SOUP (FASSOULADA)

1 lb dried navy beans
2 onions, chopped
2 celery stalks with leaves, chopped
2 carrots, scraped and diced
4 sprigs fresh parsley, chopped
1 cup chopped drained tomatoes
1 bay leaf
2 sprigs fresh mint or thyme
Salt and freshly ground black pepper, to taste
1/3 cup olive oil

Wash beans and soak overnight in cold water.

The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.

NOTES:
Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.

Makes 8 servings
Source: The Food of Greece by Vilma Liacouras Chantiles