- 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.
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.
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
Shopping List (0)
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
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