Vegetarian Greek Bean Soup with Carrots and Celery

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Ingredients

• 500 gr (17 oz) navy or cannellini beans.
• 1 large onion coarsely chopped.
• 3 carrots coarsely sliced.
• 2 celery sticks sliced.
• 2-3 large sweet and ripe tomatoes.
• 2 teaspoons of concentrated tomato paste.
• ½ cup of extra virgin olive oil.
• Salt and ground pepper.

Directions

• The night before, place the beans in a large bowl with plenty of water and let them soak overnight.

• In a large pot, boil the beans in plenty of water for ~ 15 minutes. Drain them, use fresh water and start boiling them again.

• After ~ 20 minutes, add the onion, celery and carrots. Keep boiling on medium heat. Give it a stir from time to time.

• Use a blender and make a smooth tomato paste with the fresh tomatoes and the concentrated paste.

• After ~ 15 minutes, add the tomato paste and give it a stir. Depending on your taste, you may need to add some hot water if you think that there will not be enough of juice for your soup.

• Try the beans to check if they have softened enough. When that's the case, add the olive oil. Stir well and keep boiling.

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bon appetit