Fasolada

Start by soaking the dried beans overnight or for at least 8 hours. Drain and rinse the beans.

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté them until they become tender, which should take about 5-7 minutes

Add the minced garlic and continue to sauté for another minute or until fragrant.

Stir in the tomato paste and bay leaf. Cook for a few minutes to allow the flavors to meld together.

Add the drained beans to the pot, and pour in the hot water. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours or until the beans are tender and cooked through. Stir occasionally and check for consistency; if the soup gets too thick, you can add more hot water.

Season the soup with salt and pepper to taste. The soup is now ready.

Remove the bay leaf and discard it

To serve, ladle the fasolada into bowls and garnish it with freshly chopped parsley.