Greek Bean Soup

Instructions

1. Prepare the beans
   Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and bring to a boil. Boil for 10 minutes, then drain and set aside. This helps remove any remaining bitterness.
2. Sauté the vegetables
   In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the carrots and celery, and continue cooking for another 5 minutes until slightly softened.
3. Add tomato base
   Stir in the tomato paste and cook for 1 minute to remove the raw flavor. Add the canned tomatoes, bay leaves, and oregano. Cook for 2-3 minutes to combine the flavors.
4. Simmer the soup
   Add the pre-boiled beans to the pot along with the vegetable stock or water. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for about 1 hour 15 minutes, or until the beans are tender but not mushy.
5. Season and finish
   Once the beans are cooked, season the soup with salt and pepper to taste. Stir in the lemon juice, which adds brightness to the rich flavor. Remove the bay leaves before serving.
6. Serve
   Ladle the hot soup into bowls. Drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley. Serve with crusty bread on the side for a complete meal.