Fasolada Greek Bean Soup

---

Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. this is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. the cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (i use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).

---

Steps

---

Cook the beans until tender.

---

Drain.

---

In a soup pot , add beans and enough water to cover beans plus 3 extra cups of water.

---

Bring to a simmer.

---

Add remaining ingredients , season to taste with salt and pepper , and simmer until vegetables are cooked through , and soup has thickened , about 20 minutes.

---

This soup only improves over the next few days , so go ahead and make it way before you plan to eat it.

---

I like a couple of drops of the red tabasco , and a bit heavier on the green for more herbal.

---

Also , for a more european flavour , a generous sprinkling of grated parmesan cheese at the table is divine.

---

Ingredients

---

dried navy beans, olive oil, tomato paste, garlic cloves, onions, celery, carrots, potatoes, red chili pepper flakes, salt and pepper, tabasco sauce, tabasco jalapeno sauce, parmesan cheese