Template for a Classic Greek Bean Soup

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1. 1Step 1: Soak the beans overnight. The next day, rinse and drain them.
2. 2Step 2: Heat 1/3 cup of olive oil in a large pot over low heat and cook the onions, carrots and celery together until softened, about 12 minutes. Stir in the garlic. Add the beans and toss to coat in the oil. Pour in the tomatoes, orange zest, bay leaves and water. Raise the heat and bring to a boil. Reduce heat to low and let the beans simmer, skimming the top, for about two hours, or until the soup is thick and creamy and the beans and vegetables very soft.
3. 3Step 3: (If desired, about half way through cooking the bean soup, add either the dried corn or pasta.)
4. 4Step 4: About 10 minutes before removing from heat, season with salt and pepper.
5. 5Step 5: If desired, using an immersion blender, puree a little bit of the soup (about 2 cups out of the entire pot), to make thicker and creamier. Add the balsamic, and stir in the parsley.
6. 6Step 6: As soon as you remove the fasolada from the heat, pour in the remaining olive oil.
7. 7Step 7: Serve hot, with a couple of sardines and a little feta sprinkled in each plate or on the side.