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1 lb Dried navy beans 1 c Chopped, drained tomatoes
2 Onions; chopped 1 Bay leaf
2 Celery stalks with leaves 2 Sprigs fresh mint or thyme
- chopped Salt & freshly ground pepper
2 Carrots; scraped & diced 1/3 c Olive oil
4 Sprigs fresh parsley;chopped
Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.
Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
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