Fasolada (Greek Bean Soup)

• 1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
• 1/2 cup olive oil
• 4 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 1/2 cups onions, cut in small dice
• 1 1/2 cups celery, cut in small dice
• 1 1/2 cups carrots, cut in small dice
• 1 1/2 cups potatoes, cut in small dice
• 1/3 teaspoon red chili pepper flakes
• salt and pepper
• Possible garnishes
• Tabasco sauce
• Tabasco jalapeno sauce (jalapeno)
• grated parmesan cheese

1. Cook the beans until tender. Drain.
2. In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
3. Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

navy beans, olive oil, tomato paste, garlic, onions, celery, carrots, potatoes, red chili pepper, salt, garnishes, tabasco sauce, jalapeno sauce, parmesan cheese

Taken from www.food.com/recipe/fasolada-greek-bean-soup-444753 (may not work)