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White beans simmered slowly — a humble dish often called Greece's "national soup."
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One of Greece's most beloved soups, sometimes called the "national soup," simmering white beans slowly with tomato, carrot, and celery in olive oil. It has historically been incorporated into monastery meals as a precious protein source during fasting periods. Since it can be made from inexpensive ingredients, it symbolizes Greek home cooking's emphasis on frugality, and is classically eaten alongside bread and olives.
Soak the white beans overnight.
Parboil the beans in fresh water for about 1 hour.
Mince the carrot, celery, and onion.
Heat olive oil in a pot and sauté the vegetables.
Add the parboiled beans (with cooking liquid), canned tomatoes, and bay leaf; cover and simmer over low heat for about 40 minutes.
Season with salt and pepper, and drizzle with olive oil to finish.