Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Bowl of Greek Fasolada bean soup topped with feta cheese
Hearty Greek bean soup with feta crumbles

Classic Greek Fasolada (White Bean Soup) with Feta

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Fasolada relies on the slow breakdown of bean starches to naturally thicken the broth, creating a creamy texture without dairy. The generous amount of olive oil added forms an emulsion with the starchy water, which is a hallmark of Greek 'Ladera' (oil-based) dishes.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 13 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Dutch Oven or Heavy Pot: Ideal for slow, long simmering. Thick walls distribute heat evenly, preventing the beans at the bottom from burning.
  • Ladle: Not just for serving, but for the "creaming" trick—smashing some beans against the pot side to thicken the broth.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Soak the dry beans in plenty of cold water overnight (approx 12 hours). Drain and rinse before cooking.

Tip: Soaking rehydrates the beans uniformly. Cooking unsoaked beans often results in split skins and hard centers.
2 ✓

Finely dice the onion and garlic. Slice the carrots into rounds and the celery into thin pieces.

Tip: Cut carrots slightly thicker than celery as they take longer to soften; this ensures everything finishes cooking at the same time.
3 ✓

Heat the olive oil in a large pot. Sauté the onions, celery, and garlic for 3-4 minutes until soft.

Tip: The oil is a key ingredient, not just a cooking medium. It provides satiety and carries the flavor of the aromatics.
4 ✓

Add the carrots and tomato puree. Stir well and cook for another 5 minutes.

Tip: Sautéing the tomato puree ('blooming') reduces its acidity and develops a deeper, sweeter flavor.
5 ✓

Add the soaked beans, water, bay leaves, and pepper. Bring to a boil, then reduce heat to low. Simmer covered for 1 to 1.5 hours. Add salt only in the last 20 minutes.

Tip: Adding salt too early can toughen the skins of the beans. Wait until they are tender.
6 ✓

Serve hot, generously crumbled with Feta cheese on top.

Tip: For a thicker soup, crush a ladleful of beans against the side of the pot to release more starch into the broth.

Recipe FAQ

Do I have to soak beans?
Yes. Soaking ensures even cooking. Without it, skins split while centers remain hard. Quick soak: Boil 2 mins, let sit 1 hour.
Can I use canned beans?
In a pinch, yes. Simmer for only 20 mins to meld flavors. Texture will be softer.
Storage?
Like most stews, it tastes even better the next day. Stays good in the fridge for 5 days.

Ingredients

  • 1.5 cups Dry White Beans (Cannellini or Navy)
  • 1 medium Red Onion (diced)
  • 5 cloves Garlic (minced)
  • 2 medium Carrots (sliced rounds)
  • 1 stalk Celery (sliced)
  • 4 tbsp Extra Virgin Olive Oil
  • 1 cup Tomato Puree or Crushed Tomatoes
  • 2 leaves Bay Leaf
  • 1 tsp Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 4 cups Water (approx 1 Liter)
  • 4 oz Feta Cheese (crumbled)