I always use a pressure cooker to cook this traditional Greek bean soup. If you've never cooked with a pressure cooker...learn. It's a great tool. I couldn't live without it.
Serve it with french bread, feta cheese, and olives
500 grams dried white beans
2 stalks celery, sliced
1 large carrot, sliced
1 medium-large onion, diced
1/3 cup olive oil
1/3 cup canned tomato sauce
Chop celery, carrot, and onion and set aside.
Put the beans, celery, carrot, and onions into a pressure cooker. Add enough water to cover by one inch. Cook under pressure for about 20-30 minutes.
When beans are cooked add the tomato sauce and let it simmer for 10 minutes or so. (No need for more pressure)
Add olive oil and salt and pepper to taste and simmer for a few more minutes.