Here’s a tantalizing bean soup from Greek Macedonia, garnished with sweet, aromatic, roasted Florina peppers and slivered black olives. Because earthenware keeps the heat steady and even, this soup will not scorch and will achieve a lovely smooth texture.

For this recipe, look for large white beans. I love to use Rancho Gordo runner cannellini beans, which triple in size and turn buttery when cooked. Alternatively, use the giant white Greek fasolia gigantes imported from Flor