PG tested

• 2/3 cup dried white beans (preferably beans with a thin skin)
• 7 cups water
• 1 large onion, coarsely chopped
• 3 carrots, sliced
• 1 head celery, sliced and diced
• 2 ripe tomatoes, skinned and roughly chopped
• 2 tablespoons tomato paste
• 6 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 10 drops Worcestershire sauce
• Red pepper seeds and parsley leaves for garnish

Soak beans in water overnight. Drain and rinse, then cover with fresh water in a large saucepan. Bring to a boil and drain again. Add 7 cups water and again, bring to a boil. Skim off any foam from the surface. Add the next eight ingredients and simmer for about 2 hours or until tender. Add more water if needed during cooking so that ingredients are just covered. Pour into soup bowls, garnish with the chili flakes, parsley leaves and serve.

Serves 5.

-- Adapted from Christina Panteleimonitis