Greek White Bean Soup (Fasolada)

Carrots lend sweetness to this soup that’s balanced by briny olives and salty feta cheese. Half are added at the start and the rest at the end to preserve their taste and texture. Dried cannellini beans that are soaked before cooking yield a full-flavored soup. To soak the beans, in a large bowl, stir together 2 quarts water and 1½ teaspoons kosher salt. Add the beans, soak at room temperature for at least 12 hours or up to 24 hours, then drain well. Canned beans work in a pinch; see instructions below. We use extra-virgin olive oil to give the soup a little body and fruity, peppery richness throughout, as we were shown by Argiro Barbarigou, one of Greece's leading voices on classic cooking. We vigorously whisk in a few tablespoons just before serving. Refrigerate leftovers in an airtight container for up to two days; reheat in a saucepan over low, adding water as needed to thin the consistency.