Bean soup (Fasolada)

A classic Greek vegetarian winter soup

300 g dried white beans, soaked overnight

3 l water

2 onions, minced

2 large carrots, chopped

2 tomatoes, skins removed and chopped (or use 2 T tomato puree)

A small piece of celeriac, or a celery rib, or celery leaves, chopped fine

Thyme and oregano

4 T olive oil

salt, pepper, paprika

for hot pepper lovers: one small dried hot pepper


Wash the soaked beans, place them in a soup pot with plenty of water and bring to a boil. Boil for a couple of minutes, then drain. Return them to the pot, add the 3 l of water and bring to a boil again. Add onion, crrot, celery, thyme and oregano, tomato (and the hot pepper). Simmer for 1 ½ to 2 hours. Add salt and pepper to taste, paprika and the olive oil, bring back up to a boil and serve hot.