FASOLADA

Greek Bean Soup

what you need

500 grams dried borlotti beans or canellini beans

2 brown onions finely chopped 
2 carrots, chopped into 1/2cm pieces

2 sticks of celery, chopped into 1/2cm pieces  (include celery leaves)

2 soft tomatoes, roughly chopped

2 dried red chillies (optional)

(these are macedonian dried chillies found in your continental deli - they are not hot)

2 bay leaves

1 cup of extra virgin olive oil

8-10 cups of warm water (or enough to cover the beans)

1 teaspoon salt or to taste

ground black pepper to taste

what to do

Soak the beans in water for at least 8 hours (overnight is preferable).

Rinse beans then place into a large heavy based pot.

Add all ingredients except salt and add water to cover (around 10 cups).

Cover pot, bring to the boil then stir well.

Lower the heat to medium, cover with lid and simmer for 1hr and 30 minutes till beans are tender and soft.

Add salt, stir well and simmer for a further 15 minutes with the lid half off, to thicken soup.

allow to cool slightly then serve warm.

best served the next day with crusty bread