[Greek] How to cook Bean soup (fasolada)

Ingredients

• 80 ml (⅓ cup) olive oil
• 2 celery stalks, finely chopped
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, chopped
• 70 g (¼ cup) tomato paste
• 1 tsp paprika
• ⅛ tsp chilli powder
• 2 L chicken stock
• 2 bay leaves
• 300 g (1½ cups) dried cannellini beans, soaked overnight in cold water, drained
• chopped flat-leaf parsley and crusty bread, to serve

Directions