Fasolatha (Greek Bean Soup)

This is my absolute favorite winter soup. It is hearty, restorative and every time I make a batch I think it will last me a few days and it is gone instantly. Soak your beans overnight for optimal digestion.

INGREDIENTS:

• ½ pound of small dried white beans of your choice 

• 2 stalks of celery (leaves and stems included), chopped

• Heart of 1 celery stalk, chopped 

• 1 large carrot, peeled and half moon sliced 

• 1 large onion, chopped

• 1 medium potato, cut into medium chunks 

• 2 tomatoes, grated

• 1 large tablespoon tomato paste

• 1 bay leaf

• ½ cup GEVOO 

• Salt 

• Pepper

METHOD:

1. Cover and boil beans for 1 hour (they will be par-cooked). 

2. Fill pot with enough water to cover beans again. Add a pinch of salt.

3. Add all ingredients (except olive oil) to pot. Cover and simmer for 1 hour.

4. Add olive oil, salt, and pepper. Simmer for 10 more minutes. 

5. Plate and drizzle each bowl with olive oil.