Fasolada, the classic Greek bean soup, comes in many regional variations. In Western Crete, for example, a few strips of orange zest are sometimes added to the soup as it simmers. In the north of Greece, where the palate is spicier, fasolada is often seasoned with boukovo (hot pepper flakes), or a couple of hot chile peppers. Mint and hot pepper flakes together are another uniquely Northern Greek addition to the soup.
Greeks whose roots are in the Black Sea region add something called korkota, beautiful amber crystals of dried corn. A cup or two of browned, chopped sausage meat makes the soup heartier. Another option, and one I exercise quite a bit, is to run an immersion blender in the soup for a few seconds, pureeing just a bit of it in order to give the soup a creamy, dense texture. The choices are yours to make! Add a generous amount of additional olive oil when served, and accompany the bean soup with a side of feta and/or salted sardines.