Greek Bean Soup
Greek vegetarian bean soup known as fasolada is delectable, simple to prepare, and great for feeding a big crowd on a tight budget.
Place beans in a large bowl or pot and cover with fresh water.
Allow to soak 8 hours to overnight.
Heat 2 tablespoons oil in a large heavy soup pot.
Cook celery and onion until soft and translucent 5 to 7 minutes.
Add garlic and cook 1 minute more.
Drain beans and add to the pot with the onion mixture.
Cover with 2 inches of cold water and add tomatoes parsley dill oregano and basil.
Bring to a boil about 5 minutes.
Reduce heat and cook until beans are soft checking every 15 to 20 minutes and adding water as necessary for 1 to 1 1/2 hours.
Add remaining 1/4 cup olive oil to the soup and season with salt pepper and sugar.