Greek Lima Bean Soup With Feta And Olives

• 2 tbsp extra virgin olive oil
• 1 None onion, coarsely chopped
• 8 oz carrots, coarsely chopped
• 1 None celery stalk, chopped
• 2 cloves garlic, crushed
• 2 cans (15 oz each) diced tomatoes
• 4 cups vegetable stock
• 2 cans (15 oz each) lima beans, drained and rinsed
• 8 oz zucchini, halved lengthwise and thinly sliced
• 1 tsp finely grated lemon peel
• 1/4 cup pitted black olives, coarsely chopped
• 3/4 cup crumbled feta cheese
• 1 tbsp fresh dill sprigs
• None None Warm pita or crusty bread, to serve (optional)

1. Heat 1 tbsp the oil in a large saucepan on medium heat. Cook onion, carrots and celery, stirring, for 5 mins, or until softened. Add garlic; cook, stirring, until fragrant.
2. Add tomatoes, stock and 1 cup water; bring to a boil. Add beans. Reduce heat to low; simmer, covered, for 10 mins. Add zucchini; simmer, uncovered, for 5 mins, or until tender. Stir in lemon peel; season with salt and black pepper.
3. Ladle soup into serving bowls. Top with olives, feta and dill. Drizzle with remaining 1 tbsp oil. Accompany with warm pita or crusty bread, if desired.

extra virgin olive oil, onion, carrots, celery stalk, garlic, tomatoes, vegetable stock, beans, zucchini, lemon peel, black olives, feta cheese, dill sprigs, pita

Taken from recipes-plus.com/api/v2.0/recipes/31492 (may not work)