Fasolada (Greek White Bean Soup)

• 300 g Dried white beans
• 60 ml Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery, stalks
• 3 cloves Garlic
• 2 pieces Bay leaves
• 400 g Canned chopped tomatoes
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Put the dried white beans in a bowl, cover with plenty of cold water, and soak for 8 hours or overnight. Drain and rinse well in a colander.
2. In a stockpot, warm the extra virgin olive oil over medium heat. Finely chop the onion, dice the carrots and celery, then cook with a pinch of the fine sea salt for 8 to 10 minutes until softened but not browned.
3. Slice the garlic and stir it in for 1 minute until fragrant. Add the drained beans, bay leaves and canned chopped tomatoes, then pour in enough water to cover by about 3 cm.
4. Bring to the boil, then reduce to a gentle simmer and partially cover. Cook for 60 to 75 minutes, stirring occasionally, until the beans are tender and the soup is thick and brothy; top up with a little water if it gets too thick.
5. Season with the remaining fine sea salt and the black pepper, then simmer for 5 minutes to let the flavours settle. Finely chop the fresh parsley and stir most of it through, reserving a little to finish.
6. Ladle into bowls and scatter over the reserved parsley. Let it stand for 5 minutes before serving so the beans and broth come together.

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