Greek Bean Soup

• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 (14 1/2 ounce) cans chicken broth
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon white pepper
• 2 (15 ounce) cans great northern beans or (15 ounce) cans navy beans, drained
• 2 cups cabbage, coarsely chopped
• 2 tablespoons lemon juice
• 1/4 cup feta cheese, crumbled
• 2 plum tomatoes, chopped
• 2 tablespoons fresh parsley, chopped

1. In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
2. Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
3. Add beans and cabbage, and simmer 5 minutes.
4. Add lemon juice and simmer 5 minutes.
5. Ladle into individual soup bowls and top with cheese, tomato and parsley.

olive oil, onion, celery, carrot, chicken broth, garlic, oregano, white pepper, great northern beans, cabbage, lemon juice, feta cheese, tomatoes, fresh parsley

Taken from www.food.com/recipe/greek-bean-soup-23247 (may not work)