Bean stew with feta and olives

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
220 kcal
CARBS
12 g
FATS
16 g
PROTEINS
10 g