Celery And Potato Soup With Feta And Rosemary

Ingredients:

7 cups low-fat vegetable stock
3 cups chopped celery
1 medium onion, chopped
1/4 cup dry white wine
2 medium potatoes, peeld and cubed
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
1/2 cup crumbled light feta cheese
1/2 cup chopped fresh parsley


Directions:
In a large soup pot, bring 1/2 cup of the stock to a boil. Add the celery and onion; saute gently for 4 minutes. Add the wine, saute another 2 minutes.

Add the potatoes, mustard, rosemary, salt, pepper, bay leaf and remaining stock. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are cooked.

Remove the bay leaf. Stir in the feta cheese and parsley. Serve immediately.

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.