Honest Comfort: Abraham Lincoln’s Favorite Greek White Bean Soup

A house divided against itself cannot stand, and neither can a weary man on an empty stomach. In my youth, simple fare kept me warm through bitter winters, which is why this Greek White Bean Soup, or Fasolada, speaks so directly to my soul. Though it is celebrated as Greece's national dish, it is a humble, meatless stew of white beans, root vegetables, and olive oil that belongs on any honest table around the world.

I have always maintained that there is no alternative to hard work, and the same applies to soup. I prefer using dried cannellini beans, soaked overnight—a proper lesson in planning ahead. However, if the national interest demands a quick turnaround, canned beans will suffice to balance the ledger. The rich, earthy broth, brightened by tomatoes and sharp feta, represents a perfectly structured coalition of flavors. It is a meal that respects both the pocketbook and the palate.

Ingredients

• 1.5 cups dried cannellini or navy beans (soaked overnight, or 2 cans rinsed and drained)
• 1 large brown onion, finely diced
• 3 carrots, sliced into rounds
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (400g) chopped tomatoes
• 4 cups rich vegetable stock
• 1 tbsp dried oregano
• 1 bay leaf
• A pinch of red pepper flakes
• Extra virgin olive oil (for cooking and a generous finishing drizzle)
• Crumbled feta cheese and fresh parsley (to garnish)

Instructions

1. Sauté the Base: Heat a generous splash of olive oil in a large, heavy-bottomed pot. Add the onion, carrots, and celery. Cook for 8–10 minutes until softened. This is where we build the structural foundation.
2. Add Aromatics: Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for another 2 minutes until fragrant.
3. Simmer: Pour in the chopped tomatoes, soaked (or canned) beans, bay leaf, and vegetable stock. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 45 minutes (if using canned beans) or up to 2 hours (if using dried) until the beans are perfectly tender.
4. Incorporate Creaminess: For a luxurious texture without the expense of cream, use an immersion blender to partially blend a small portion of the soup.
5. Serve: Ladle into bowls. Garnish with crumbled feta, fresh parsley, and a final, disciplined drizzle of high-quality olive oil. Serve with a crust of rustic bread.