Greek Lima Bean Soup With Feta And Olives - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1 None onion, coarsely chopped
8 oz carrots, coarsely chopped
1 None celery stalk, chopped
2 cloves garlic, crushed
2 cans (15 oz each) diced tomatoes
4 cups vegetable stock
2 cans (15 oz each) lima beans, drained and rinsed
8 oz zucchini, halved lengthwise and thinly sliced
1 tsp finely grated lemon peel
1/4 cup pitted black olives, coarsely chopped
3/4 cup crumbled feta cheese
1 tbsp fresh dill sprigs
None None Warm pita or crusty bread, to serve (optional)

Preparation

Heat 1 tbsp the oil in a large saucepan on medium heat. Cook onion, carrots and celery, stirring, for 5 mins, or until softened. Add garlic; cook, stirring, until fragrant.
Add tomatoes, stock and 1 cup water; bring to a boil. Add beans. Reduce heat to low; simmer, covered, for 10 mins. Add zucchini; simmer, uncovered, for 5 mins, or until tender. Stir in lemon peel; season with salt and black pepper.
Ladle soup into serving bowls. Top with olives, feta and dill. Drizzle with remaining 1 tbsp oil. Accompany with warm pita or crusty bread, if desired.