Creamy Lima Bean, Tomato, and Feta Soup
This soup was born of leftovers in a refrigerator. Beans, tomatoes, Valbreso French Sheep milk "feta", and an immersion blender. Our beans were well-seasoned and the salt content of feta can vary...
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Cooking tools:
- Immersion blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 of a white onion, chopped
- 1 1/2 cups cooked Large White Lima beans or other white beans
- 14.5-oz can (or half of a 28-oz can) whole peeled tomatoes, roughly chopped
- 1/2 cup crumbled French feta cheese, preferably Valbreso brand
- 2 cups bean broth and/or vegetable broth
- 1/2 teaspoon Rancho Gordo Oregano Indio, plus more for garnish
- Salt
- pepper
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