Cannellini Bean Soup

from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan Cutler

INGREDIENTS
1.5 c dried cannellini beans, soaked overnight in cold water
1 large onion, thinly sliced
1 celery stick, sliced
14 oz can tomatoes
1 T tomato paste
2/3 c extra virgin olive oil
1 tsp dried oregano
2 T finely chopped fresh flat leaf parsley
salt and ground black pepper

METHOD
1. Drain the beans, rinse them under colder water and drain them again. Tip them into a large pan, pour in enough water to cover and bring to the boil over a medium heat. Cook for about three minutes, then drain.

2. Return the beans to the pan, pour in fresh water to cover them by about 1.25 inches, then stir in the sliced onion, celery, carrots, and tomatoes.

3. Add and stir in the tomato paste, extra virgin olive oil and dried oregano. Season to taste with a little freshly ground black pepper, but don't add salt at this stage, as it would toughen the skins of the beans.

4. Bring to a boil, lower the heat and cook for about 1 hour, or until the beans are just tender. Season with salt, stir in the parsley and serve.