GREEK BEAN SOUP (FASOLADA)

Ingredients:
1 pound navy/white haricot beans, soaked overnight
½ cup olive oil
2 cups chopped onions
2 tsp minced garlic (optional)
1 large carrot, chopped
2 stalks celery including the leaves, chopped
1 (6 oz.) Can tomato puree
3 quarts water
1 cup chopped flat leaf parsley
Salt and Pepper to taste

Directions:
1. Saute the onion, garlic, carrot, and celery in oil until limp. Add the tomato puree and the water. Bring to boil.
2. Add drained beans. Add salt and pepper to taste.
3. Simmer for about 2 hours, or until beans are tender. Add parsley 15 minutes before removing from the heat.