Vegetarian bean soup

photo: Ziniania

2 cups white navy beans
1 large onion chopped
1 clove of garlic minced or 1 tsp garlic powder
2 carrots diced
2 pieces of celery diced
2 bay leaves
1 tbsp paprika
1 tbsp dried parsley
1 cup tomato sauce
1/2 cup olive oil
Salt and pepper to taste

Rinse the beans and soak them overnight in enough cold water to cover. The next day
place the beans with their water in a large saucepan and boil until tender adding a little water if necessary . Empty beans in a sieve and throw the water. In the same saucepan add the
olive oil and sauté, the carrots, the celery, the onion, and the garlic until fragrant and translucent.
Add the beans, the bay leaves, the paprika, the parsley, the tomato sauce with enough hot water to cover them and simmer over low heat for 1:30 hours until creamy.
You can accompany the soup with, fresh bread, Kalamata olives, feta cheese, tomato slices and some sardines or any other canned fish of your preference.