Bean stew with feta and olives

Name: Bean stew with feta and olives
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 3 medium-sized carrots; 3 stalks of celery; 1 (approx. 200 g) Courgette; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml) peeled tomatoes; 1/2 l Vegetable broth; 1 can(s) (425 ml) white beans; 7-10 Tbsp salt, pepper; 50 g black olives (without stone; e.g. Kalamata); 200 g Feta; 7-10 Tbsp Dill

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
3 medium-sized carrots
3 stalks of celery
1 (approx. 200 g) Courgette
2 Garlic cloves
2 TABLESPOONS Olive oil
1 can(s) (850 ml) peeled tomatoes
1/2 l Vegetable broth
1 can(s) (425 ml) white beans
7-10 Tbsp salt, pepper
50 g black olives (without stone; e.g. Kalamata)
200 g Feta
7-10 Tbsp Dill

Directions

1
Peel the onion. Peel and wash the carrots. Clean and wash the celery and zucchini. Cut everything into bite-sized pieces. Peel garlic and chop very finely. Heat the oil in a large pot.
2
Fry onion, celery, carrots, zucchini and garlic for about 5 minutes while stirring. Add the tomatoes and juice and mash lightly with a wooden spoon. Pour on the stock. Bring to the boil and simmer covered for about 15 minutes.
3
Rinse beans in a sieve with cold water, drain. Add to the soup. Simmer covered for about 5 minutes. Season to taste with salt and pepper.
4
Cut the olives into small pieces and heat them briefly in the soup. Pour into deep plates. Crumble feta coarsely. Add to the soup with dill.