Fasolada (Hearty Greek White Bean Soup)

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1. 1Step 1: Heat 3 Tbsp (45ml) extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add the diced red onion, carrots, and celery. Season with 1 tsp Kosher salt, then cook, stirring occasionally, for about 4-6 minutes. Add the chopped garlic and cook for an additional minute.
2. 2Step 2: Stir in the tomato paste, then cook for about 2 minutes, breaking it up with a spatula. Pour in the 4 cups (950ml) chicken broth, then stir in the dried oregano, crushed red pepper flakes, and bay leaves. Bring to a boil over high heat, then add the drained cannellini beans. Stir, reduce to a simmer, and cook for 15-20 minutes, or until the vegetables and beans are tender.
3. 3Step 3: Optional to thicken: Transfer 1-2 cups of the soup to a bowl and mash with a fork, or purée in a small blender. Return to the pot and stir to combine.
4. 4Step 4: Stir in the remaining ⅓ cup (80ml) extra virgin olive oil and the red wine vinegar, then discard the bay leaves. Taste and adjust seasoning, adding more Kosher salt if needed. Divide the soup between bowls and top each with a generous spoonful of chopped Kalamata olives, crumbled feta cheese, and chopped parsley. Finish with freshly cracked black pepper and serve with crusty bread.