Cyprus

• 250 g dried white beans (soaked overnight)
• 2 large carrots (sliced)
• 2 celery stalks (chopped)
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 1 can (400 g) diced tomatoes
• 1.5 liters water or vegetable stock
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• Lemon wedges (for serving)

• Drain and rinse the soaked beans. Place them in a large pot, cover with water, and bring to a boil. Simmer for 20 minutes, then drain.
• In the same pot, heat olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened.
• Stir in the tomato paste, diced tomatoes, oregano, paprika, salt, and pepper. Cook for 2 minutes to combine the flavors.
• Add the drained beans and pour in the water or stock. Bring to a boil, then reduce heat and simmer for 1.5–2 hours, stirring occasionally, until the beans are tender.
• Adjust seasoning and serve hot, garnished with parsley and a squeeze of lemon juice.

Fasolada, often called the "national dish" of Cyprus and Greece, has ancient roots. This hearty bean soup is a symbol of simplicity and sustenance, beloved for its rich flavor and nutritious qualities!