Name: Greek butter bean soup with fetta and olives
Cook time: 30 min
Total time: 30 min
Yield: 6
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

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy