Navy Bean Soup A.K.A. Fasolatha

Unfortunately, I have come down with the sniffles and despite this AMAZING weather we are having right now I really felt like some nice hot soup to help cure my cold! I decided to make this Navy Bean Soup which is super hearty and packed with lots of protein!!! Heres what you will need:

- 2 cups of baby White Navy Beans
- 1 Carrot (diced)
- 1 Celery stock (diced)
- 1 White onion (diced)
- 1 and 1/4 of a cup of pureed tomato sauce
- 1 tablespoon of tomato paste
- Salt and Pepper

Fill up a large pot with water, put your beans in the pot and let them come to a boil for about 2-3 minutes. Once your beans are boiling and have been for about 2-3 minutes, spill this water through a strainer.

Wash the beans under some water and put them back into your pot, fill it up about halfway with water, add your onion, celery, and carrot and let everything come to a boil for about 45 minutes. (During this time, check it occasionally and make sure to top the pot off with water as the beans boil) After your beans have been boiling for 45 minutes, add your tomato sauce and tomato paste, some salt and pepper and stir everything together. Allow this to boil for another 30 minutes. Taste the broth to make sure it is seasoned properly, and try the beans to make sure they are soft and not tough. Once your beans are nice and soft you can turn off the heat, drizzle about 3 tablespoons of Extra virgin olive oil and your ready to serve!!

I usually have some black Kalamata olives on the table along with some bread!

Enjoy,