Fasolada (Lean Bean Soup)

Category: First meal

Kitchen: greek

Ingredients
Beans (white, spotted)	500 g
carrots, thick circles	3 pcs
onion, finely chopped	1-2 pcs
celery, small chopped	2 bundles
bell pepper or hot	1 PC
fresh tomato puree (or store packaging)	1 glass
tomato paste	1 tbsp. l.
olive oil	60-80 ml
salt	taste
freshly ground black pepper	taste
paprika	taste
finely chopped potatoes (I rarely add)	optional
to serve, on each plate:
greens (parsley, basil)	taste
lemon juice	taste

Cooking method

φασολάδα (Fasolada)
Greek beans are a popular lean dish that is pleasant to eat both during fasting and in summer - because greens and lemon juice are refreshing, and the lack of meat in the soup prevents you from getting heavy and falling asleep in the heat.
There are also many recipes, this one is prepared in Halkidiki, and in our family too.
We soak the beans in cold water in the evening, drain the water the next day, fill it with fresh cold water and set to cook. Boil until half cooked over medium heat, add all the vegetables and tomatoes. Today I have only 1 bunch of celery, I ran out of celery at home, but I was too lazy to go to the store).
Hot pepper, depending on the degree of its hotness, can either be cut into a few slices of the beans, or put in whole and removed at the end of cooking. If you don't like spicy food, you can skip it at all.
Cook the beans on low heat until the beans are ready and the soup thickens somewhat (depending on the quality of the beans, this takes up to 3 hours). Can be diluted with hot water if necessary.
Add salt, pepper and olive oil towards the end of cooking - better for taste and healthier.
(P.S. salt at the end, otherwise the beans will cook longer and will be tougher. Beans can be taken both regular and red, just with white, many people think it tastes better)
Bon Appetit