1.Heat half the oil in a large saucepan over medium heat, cook onion, carrot and celery, stirring, 5 minutes or until softened. Add garlic, cook, stirring, until fragrant.
2.Add tomatoes to pan with stock and the water, bring to the boil. Add beans, simmer, covered, 10 minutes. Add zucchini, simmer, uncovered, about 5 minutes or until tender. Stir in rind, season to taste.
3.Ladle soup into serving bowls, top with olives, crumbled fetta and dill. Drizzle with remaining oil. Accompany with warm pitta or crusty bread, if you like.
Soup can be frozen at the end of step 2. Large canned butter beans are also known as lima beans, any white beans can be used.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.