In my first-grade school book, published right after the Second World War, there was a description of fassolàda (bean soup), often referred to as ‘the Greek national dish,’ surprisingly without tomato. I was shocked, as fassolàda is always made with tomatoes. See also how the kitchen and stove was in the 1950ies…
We love to eat fassolàda with feta cheese, but also with sardines in olive oil or any smoked fish. A simple bowl of olives is the custom in Greece during the days of Lent.