Quick & Easy

Greek butter bean soup with fetta and olives

GREEK BUTTER BEAN SOUP WITH FETTA AND OLIVES
6
30M

Ingredients

Method

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

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