Greek Fasolatha (Navy Bean Soup) - cooking recipe

Ingredients

2 1/4 cups dried navy beans (about 1 pound)
2 cups carrots (sliced in rounds)
2 cups celery (chopped in 1 inch pieces)
2 cups celery leaves (chopped coarsely)
3/4 cup olive oil
1 cup onion (finely chopped)
1 teaspoon pepper
1 teaspoon salt
2 medium tomatoes (finely chopped)

Preparation

Soak the bean in water overnight.
Drain beans then place in a large pot with 7 cups of cold water.
Add all the veggies and cook for 1 hour or until everything is tender.
Add the olive oil and salt and pepper.
Cook for another 10- 15 minutes.
Serve.