Greek Butter Bean Soup with Fetta and Olives
Indulge in a hearty Greek butter bean soup packed with fetta and olives for a taste of the Mediterranean. Perfect for quick & easy meals.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large_piece (200g) brown onion, chopped coarsely
- 2 medium_piece (240g) carrots, chopped coarsely
- 1 (150g) stalk celery, trimmed, chopped coarsely
- 2 clove garlic, crushed
- 800 gram canned diced tomatoes
- 1 litre (4 cups) vegetable stock
- 2 cup (500ml) water
- 800 gram canned butter beans, rinsed, drained
- 2 medium_piece (240g) green zucchini, halved lengthways, sliced thinly
- 1 teaspoon lemon rind, finely grated
- 1/3 cup (50g) pitted black olives, chopped coarsely
- 100 gram greek-style fetta
- 1 tablespoon fresh dill sprigs
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