Fasolatha - White Bean And Tomato Soup

Prepare The Beans:

1. Soak beans in plenty of water for about 1 hour at room temperature.
2. Half fill a large cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 2-3 minutes and then drain beans in a strainer.
3. Don't rinse with cold water as this will make their skin come off.

Cook The Beans:

1. Place beans back in a cooking pot. Pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf, and onion. Season with salt and bring to a boil.
2. Drop heat to low and simmer covered for about 1 hour.
3. Add the tomato paste, grated tomato, celery, carrots, olive oil, and tomato paste. If using a chili pepper add it at this point as well. Season with ground pepper.
4. Raise heat to medium and simmer covered for 30 minutes more. Giving it a stir every 10 minutes or so.
5. Then raise heat to medium-high (keep it on medium if on a gas stove). Stir often until the soup thickens (see note 1 below).
6. Let the soup stand for 15 minutes partly covered before serving to bring out its flavors and thicken even further.
7. Serve with a drop of raw extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if you want it spicy.