There are many versions of Fasolada. It is a national dish in Greece. I was told by the Greece Ambassador's wife that they serve it at the Embassy for many occasions. This version I came across when I was trying to research to origins of this dish. Soak overnight 2 cups White Beans in 8 cups Water. The next day drain and rinse beans, cook them with 6 cups water. Next saute in a soup pot 1 pound diced Onion with 4 smashed cloves Garlic in 2 tablespoons Olive Oil. Add diced Parsley and 1 cup diced Carrot. Add cooked Beans and some of the bean cooking liquid. Spice with 2 teaspoons or more of Oregano. 2 teaspoons of Salt and Pepper. After mixtures cooks for a while add 3 tablespoons Olive Oil, 1 teaspoon Lemon Zest and 1 tablespoon Lemon Juice.
To thicken you can blend 1 cup of the bean soup and mix back in. Blending beans is a great way to thicken soups.
I also like to add diced Heirloom Tomatoes when available. Remember this soup should have a pronounced Oregano flavor. Enjoy!