Creamy Lima Bean, Tomato, and Feta Soup

A mashup classic that’s an ideal use for that hunk of leftover feta in the fridge. Take care with seasoning - the salt content of feta varies wildly

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1/4 of an onion, chopped

• 300g cooked Baby Green Lima beans

• 400g tin whole peeled tomatoes, roughly chopped

• 120g crumbled feta

• 500ml bean broth and/or vegetable broth

• 1/2 teaspoon marjoram

• Salt and pepper to taste

• Fresh flat-leaf parsley to garnish

Serves 2 to 4

1. In a medium pot, sauté the onion in the olive oil over medium heat for about 5 minutes. Add the garlic and a small pinch of salt. Cook, stirring occasionally, until just soft, about 10 minutes. Add the beans, tomatoes, and feta and cook for an additional 5 minutes.

2. Add the broth and stir. Cook for 5 minutes and then puree with an immersion stick blender until smooth and velvety. Check seasoning and add salt if needed. Add more liquid if needed. Stir in the marjoram. 

3. Ladle into individual bowls. Drizzle with olive oil and garnish with the parsley.