WHITE BEAN SOUP WITH FETA CHEESE
1 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon minced garlic
1 cup sliced carrots
4 cups cooked white beans, drained, or 2 (15 ounce) cans white beans, rinsed and drained
5 cups vegetable broth
1 (4 ounce) can chopped green chilies
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups cabbage, cut into bite-size pieces
1/4 cup crumbled feta cheese
Heat the oil in a Dutch oven on medium high heat. Add the onions, garlic, and carrots, and cook, stirring occasionally, until the onions are tender (approximately 5 minutes). Add the beans, broth, chilies (undrained), oregano, and pepper. Bring to a boil, reduce the heat, and simmer approximately 10 minutes. Add the cabbage, cover, and cook about 5 minutes. Serve hot topped with the feta cheese. Yield: 8 servings
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