Fassoulada (Greek Bean Soup) - cooking recipe

Ingredients

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

Preparation

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