On Greece’s national day, it’s tradition to serve fasolada — our beloved white bean soup simmered with tomato, onion, celery, and extra virgin olive oil.
This year, I made mine with Papouda beans from the Prespes Lakes — delicate “vanilla beans” known for their buttery flavour and quick cooking. Paired with finely chopped celery root and sliced green olives, they create a light yet hearty soup that tastes like pure comfort in a bowl.

