Tomato & Bean soup with Feta

Delish.....

Serves: 6
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
(Dairy free, Fat conscious, Meat-free)

Ingredients:

• 3 x 400 g cans butter beans
• 1 onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 2-3 T olive oil
• 2 large garlic cloves, crushed
• 2 x 400 g Italian chopped tomato cans
• 6 cups vegetable stock
• Sea salt and freshly ground black pepper, to taste
• 200 g feta
• Italian parsley, chopped, to garnish
• Ciabatta, for serving

Method:

1. Drain and rinse the beans. Gently soften the onion, celery and carrot in the olive oil. Stir in garlic. Add the tomatoes and simmer for 5 - 10 minutes.
2. Add the beans, stock and a little seasoning. Simmer, almost covered, for 30 minutes.
3. Use a stick blender to roughly blend the soup. Crumble half the feta and stir into the soup. Check the seasoning.
4. Sprinkle with parsley and serve with the remaining feta and the ciabatta. Drizzle with more olive oil if you like.

Credit: Taste Magazine