Fasolia Yiahni Recipe - Vegetarian Delight from Cyprus & Italy

Ingredients

• 300 g of haricot beans, soaked overnight
• 125 ml of olive oil
• 1 chopped onion
• 3 cloves of garlic (optional)
• 1 large chopped carrot
• 2 chopped stalks of celery including the leaves
• 2 finely chopped ripe tomatoes
• 2 tbsp of tomato purée
• 1 liter of water
• 4 tbsp of chopped flat leaf parsley
• salt and pepper to taste