A flavorful and hearty Greek-inspired soup featuring white beans and fresh vegetables, perfect for a cozy meal.
Rinse and soak the white beans in water overnight.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain the beans and place them in a large saucepan.
Ensure the beans are well-drained to avoid excess water in the soup.
Add cold water to the saucepan and bring to a boil, skimming off any froth.
Skimming froth ensures a clearer soup.
Add chopped onion, carrots, celery, tomatoes, tomato paste, bay leaves, and olive oil to the saucepan.
Chop vegetables evenly for consistent cooking.
Simmer the soup for 1.5 hours or until the beans are tender.
Stir occasionally to prevent sticking.
Season the soup with salt and black pepper to taste.
Taste the soup before seasoning to avoid over-salting.
Serve the soup warm, garnished with fresh parsley.
A drizzle of olive oil on top enhances the flavor.
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