Fasolada with Feta

Two icons of Greek cuisine meet: earthy, creamy beans and salty, tart feta. The contrast makes it exciting: in the hot soup, the feta doesn't melt completely, just softens, so there is a texture play in every spoonful. This version is the most popular serving method in Greece.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Pot
  • Knife

Allergen Information

⚠️ Celery
⚠️ Milk

Instructions

1

Prepare the classic fasolada base (soaking, sweating, cooking) as before.

Tip: The soup should be thick, not watery.
2

When the beans are soft, serve in a deep bowl.

Tip: Serve hot.
3

Crumble the cold feta cheese on top just before eating.

Tip: The temperature contrast (cold cheese, hot soup) increases the enjoyment value.

Recipe FAQ

What feta should I buy?
Only original Greek Feta made from sheep and goat milk is real. 'Salad cheese' or 'white cheese' does not give the same taste experience.

Ingredients

  • 300 g Dried beans
  • 1 items Onion
  • 5 cloves Garlic
  • 2 items Carrots
  • 1 items Celery
  • 3 tbsp Olive oil
  • 250 g Tomato passata
  • 1 l Water
  • 100 g Feta cheese