Φασολάδα (Fassoláda)... My Greek Small White Bean Soup

Every Monday we eat pulses after having a fiesta during the weekend; Unfortunately we eat only once a week when it should be two. Now with Greece's situation it is going to have to be three times per week!! We are going to be lucky if we can even afford to eat these...! Anyway here is how I fixed our small white beans...



 You will need:
Serves 4 -6
-  500 gr small white beans soaked in water all night.
-  1 stalk of celery with leaves finely cut.
-  2 handfuls of frozen baby carrots thawed left the way they are.
-  4 cloves of garlic chopped.
-  1 medium onion chopped.
-  8 sun dried tomatoes chopped.
-  No chili this time!! Ha ha.
-  Salt and pepper.
Method:
-  Drain beans from the water they were soaking in all night. Give them a small wash.
 -  Boil beans till tender. Strain. Keep liquid. If you want soupy beans boil them in lots of water.

-  In the same pot the beans were boiled in, heat enough oil to cover bottom.
-  Combine celery, carrots, garlic, onion, sun dried tomatoes into a mirepoix and stir fry for about 10 minutes.
-  Add beans, stir and mix with mirepoix.
-  Add salt and pepper to taste.
-  Add reserved liquid from boiling the beans.

-  Bring to a boil.
-  Turn down heat to minimum, cover and simmer for 15 minutes.
 Food is ready.
Serve with Feta cheese, black Kalamata olives and hot, fresh crunchy bread.
Bon Appétit, Stelio