Greek Vegetable Soup - Fasolada

This is a very easy, quick soup for a cool, rainy day. The added lemon and feta gives it a great flavor!

Use organic ingredients when possible.

2 cups (1 pound dried white beans (navy or cannellini) or 2 to 3 cans (6 cup white beans

1/4 cup plus 2 tablespoons olive or avocado oil

2 large white onions, chopped

4 celery stalks (with leaves), chpped

4 medium carrots, peeled and chopped into rounds

2 garlic cloves, minced

24 ounces passata, tomato puree, or blended up diced or bottled tomatoes

6 cups water

2 tsps. salt

Pepper to taste

Juice of 1/2 lemon (or more to taste)

1/2 cup chopped fresh parsley

1/2 cup crumbled feta cheese (optional)

Prepare dry beans, if you are using them: Put beans in a large bowl, over with water and soak over night. Drain the beans and transfer them to a large stockpot. Cover with water, bring to a boil, reduce to a simmer and cook for 1 hour. Drain and set aside.

If you are using canned beans, drain and set aside. Place stockpot over medium-high heat and add 2 tablespoons of olive or avocado oil. Saute onions, celery, carrots and garlic for about 2 minutes or until onion is translucent. Add cooked or canned beans to the pot, along with the passata, water, 1/4 cup oil, salt, and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Before serving, stir in lemon juice, parsley and feta cheese. Makes 6 servings.