Fassoulada (Greek Bean Soup)

• 1 lb dried white bean, soaked overnight
• 1 large yellow onion, peeled & roughly chopped
• 3 carrots, peeled & sliced
• 3 stalks celery, strings removed & sliced
• 1 red ripe tomatoes, peeled seeded & roughly chopped or (15 ounce) can peeled tomatoes
• 2 tablespoons tomato paste
• 5 tablespoons olive oil
• 2 bay leaves
• 1 handful fresh flat-leaf parsley
• salt, to taste
• fresh ground black pepper, to taste

1. Drain beans and place in large saucepan.
2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
3. Add all other ingredients except salt and pepper.
4. Simmer for 1-1/2 hours or until tender.
5. Allow to cool slightly.
6. Season with salt and pepper and serve.

white bean, yellow onion, carrots, stalks celery, red ripe tomatoes, tomato paste, olive oil, bay leaves, handful, salt, fresh ground black pepper

Taken from www.food.com/recipe/fassoulada-greek-bean-soup-426125 (may not work)