Greek Butter Bean Soup with Fetta and Olives

Greek Butter Bean Soup with Fetta and Olives

www.womensweeklyfood.com.au

Indulge in a hearty Greek butter bean soup packed with fetta and olives for a taste of the Mediterranean. Perfect for quick & easy meals.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

  • 2 tablespoons 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 cloves garlic, crushed
  • 800 grams canned diced tomatoes
  • 1 litre (4 cups) vegetable stock
  • 2 cups (500ml) water
  • 800 grams 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 grams greek-style fetta
  • 1 tablespoon fresh dill sprigs

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