Fasolatha Or Fasolada, Greek White Bean Soup

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1. 1Step 1: Rinse the beans and soak them in cool water for 12-24 hours, changing the water at least once.
2. 2Step 2: Chop all the vegetables into chunks about the size of the soaked kidney beans. It is not an exact science, so don't worry about it too much.
3. 3Step 3: In a large pot, sauté the chopped vegetables in the olive oil for approximately 5 minutes over medium-high heat, stirring regularly. Be careful that the vegetables do not burn.
4. 4Step 4: Add the drained kidney beans and 9 cups of water to the pot. Bring to a boil. Once boiling, reduce the heat to medium and cover partially (do not fully cover the pot with its lid so that a bit of steam can escape). Cook for 60 minutes, stirring occasionally and checking the soup to be sure it does not require more water.
5. 5Step 5: After 60 minutes, test the beans for doneness. They should be soft and creamy. If they are not, allow to cook for a while longer until you get to this point.
6. 6Step 6: Remove 1/2 cup of the soup liquid and place it in a bowl. Add the juice of 2 lemons and 3 tablespoons flour to the bowl. Whisk together so that there are no lumps of flour visible. Return this mixture to the pot of soup. Stir well.
7. 7Step 7: Continue to cook for 5 more minutes. Stir a couple of times to prevent it from sticking to the bottom. Season with salt and pepper to taste. Remove from the heat and let sit until it's time to serve. The soup will thicken as it sits.