Fasolada — The National Bean Soup

Soak the dried white beans in plenty of cold water overnight. Drain and rinse them well before cooking.

In a large pot, add the drained beans and cover with fresh cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain the beans again and set aside.

In the same pot, heat 2 tablespoons of Greek extra virgin olive oil over medium heat. Add the finely chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the crushed tomatoes, rigani, and bay leaf. Cook for another 2 minutes.

Add the pre-boiled beans to the pot. Pour in 1.5 liters of fresh water, or enough to cover the beans by about 5 cm. Bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the beans are tender. Stir occasionally and add more hot water if needed to maintain soup consistency.

Once the beans are tender, season with salt and black pepper to taste. Remove the bay leaf.

Stir in the remaining Greek extra virgin olive oil. This is important for the flavor and texture.

Serve hot with crusty bread and a drizzle of fresh olive oil. A side of Kalamata olives is also a good idea.