Fasolada

Cold day in #LA calls for fasolada, the staple #Greek bean soup that's nourished generations.

#RECIPE:
2c (400g) small white beans
1 onion, grated
2-3 carrots, sliced
2 sticks celery, sliced
1-2 tbsp tomato paste / purée
2 bay leaves
1 pinch red chilli flakes (optional)
Salt and pepper
1/2c (120ml) olive oil
METHOD:
Boil beans gently for 1 hour ( no need to soak first). Drain. Add beans along with remaining ingredients, using only half the oil, back to the pot. Add water to cover. Bring to the boil, then reduce to a simmer and cook, covered, for a further 30 min, or till beans and veg are tender. Add more water if soup becomes too thick. Remove from heat and stir in remaining oil before serving.