1. Rinse beans, soak for 24 hours and drain. 2. Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves. 3. Add carrots, onion, celery, and simmer for 30 minutes longer. 4. Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating. 5. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
