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Classic Greek Bean Soup
1/3 cup extra-virgin Olive Oil
3 medium onions halved and cut into thin slices 
1 seeded and chopped Chili Pepper
2 celery ribs, trimmed and chopped (with leaves) 
2 peeled, cut in half lengthwise, and then into 1/4 - inch half-moon slices Carrots
1/2 lb medium-sized white beans, wuch as cannellini, soaked overnight or according to package directions 
6 cups Water
1 large Bay Leaf
3 plum tomatoes, peeled, seeded, and coarsely chopped 
1/3 cup finely chopped flat-leaf parsley 
Freshly ground Pepper
3-4 tbsp strained fresh lemon juice or sherry vinegar 
Heat 3 tablespoons of the olive oil in a large soup pot and sauté the onions and chopped chili pepper over medium-low heat, stirring with a wooden spoon, until the onions begin to caramelize, 10 to 12 minutes. Add the celery and carrots and continue to cook for another 10 to 15 minutes, stirring occasionally. 2. Add the beans to the pot, toss to coat, and pour in the water and the bay leaf. Bring to a boil over high heat, reduce flame, and simmer, partially covered, for 1 1/2 to 2 hours, until the beans are completely soft. 3. About 1 hour after the beans begins to simmer; add the tomatoes. Ten minutes before removing from heat, add the parsley and season with salt and pepper. When the beans are done, pour in the remaining olive oil and lemon juice or vinegar. Serve hot.

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