Greek Tomato and Three Bean Soup

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Greek Tomato and Three Bean Soup

 

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1/2 teaspoon dried thyme

1/2 teaspoon oregano

1 28 ounce can whole plum tomatoes, chopped in their juice

5 cups vegetable broth

2 carrots, sliced, about 1 cup

1 10 ounce package lima beans

1/4 pound green beans, cut in 2-inch pieces

2 15 ounce cans cannelini beans, preferably organic, drained and rinsed

1/2 cup very cold crumbled feta cheese

 

Heat the olive oil over medium high in a large soup pot. Add the onion and

garlic and cook 2 minutes, or until softened.

Add the thyme, oregano, tomatoes and vegetable broth and bring to a boil. Add

the carrots, lima beans, green beans and cannelini beans and simmer about 15

minutes, or until carrots are tender.

Season to taste with salt and pepper if desired. Ladle into 4 soup bowls and top

each with about 2 tablespoons of the feta cheese. Serve immediately.

Makes 4 servings.