Fasolatha (Greek White Bean Soup)
vegan. gluten free. sugar free.
1 bag of dried white beans (soaked overnight or quick boiled)
1 yellow onion diced
5 celery stalks chopped
2-3 carrots chopped
2 garlic cloves
1 tsp oregano
1 bay leaf
4 cups vegetable broth (or chicken if not vegan)
2 cups water
½ qt. cherry tomatoes
3 Tbs tomato paste
Soak white beans overnight or quick boil per package instructions.
In a separate soup pot, heat olive oil over medium-high heat. Add onion, carrots, celery, and salt and pepper to taste. Let cook for 3-4 minutes.
Add minced garlic, bay leaf, and oregano and cook for another 3-4 minutes, stirring regularly.
Add beans, broth, water, tomato paste, and cherry tomatoes. Bring up to a boil.
Turn heat down and simmer for 1-1½ hours until beans are soft.
Serve hot with a slice of No-Knead Seedy bread!