Often called Greece’s national dish, this simple, hearty plant-based soup is made with dried white beans, tomatoes, and olive oil. It is especially welcome in winter. Serve with bread and olives.
Drain the soaked beans, cover them with fresh water, and boil over medium heat for 10 minutes. Drain.
Put the beans, carrots, celery, onion, tomato, olive oil, and water in a pot. Bring to a boil over medium heat.
Cover and simmer over low heat for 40 to 45 minutes, until the beans are tender. Season with salt.
Serve hot with bread and olives.
Store covered in the refrigerator for up to 4 days; the flavor deepens by the next day. Freeze for up to 2 months.
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