fasofada (haricot blanc soupe)

journal: griechisches suppentagebuch 11
galerie: my friend ioanna helpt the soup in the last minute

0,5kg beans, half teacup olive oil, 1 onion (chopped), 3 carots (chopped), 3 celery, 1 tomato; garlic;

soak the beans overnight in lukewarm water. put the beans in a large saucepan with cold water and boil. when the water starts boiling drain the beans and put them back to the saugepan an boil in warm water. boil until the beans are nearly done and add celery, onions and carrots and garlic. at the end add salt and crushed tomatoes. freshly ground black pepper and finaly cut sundried tomatoes. turn off the fire and add olive oil.

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