Greek Tomato And Three Bean Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 can (28 ounce size) whole plum tomatoes, chopped in their juice
5 cups vegetable broth
2 carrots, sliced
1 package (10 ounce size) lima beans
1/4 pound green beans, cut in 2-inch pieces
2 cans (15 ounce size) cannelini beans, preferably organic, drained and rinsed
1/2 cup very cold crumbled feta cheese


Directions:
Heat the olive oil over medium high in a large soup pot. Add the onion and garlic and cook 2 minutes, or until softened.

Add the thyme, oregano, tomatoes and vegetable broth and bring to a boil. Add the carrots, lima beans, green beans and cannelini beans and simmer about 15 minutes, or until carrots are tender.

Season to taste with salt and pepper if desired. Ladle into soup bowls and top each with about 2 tablespoons of the feta cheese. Serve immediately.