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| 1 tsp |
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olive oil |
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| 2 1/2 cups |
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onions, chopped |
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| 1 Tbs |
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garlic, minced |
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| 1 tsp |
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dried oregano |
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| 1 tsp |
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salt |
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| 2 cups |
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fresh tomatoes, chopped |
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| 4 cups |
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potatoes (about 2 lbs.), peeled, cubed 3/4-inch |
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| 1 lb |
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green beans, stems removed |
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| 1/4 cup |
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fresh parsley, chopped |
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| 1/2 |
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cup (2-oz.) grated kasseri or feta cheese |
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juice of 2 lemons (about 1/4 cup) |
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|
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ground black pepper to taste |
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| 1 |
Heat the oil in a nonreactive soup pot. Stir in the onions and garlic, cover, and saute on low heat for 10 minutes, or until the onions are translucent, stirring often to prevent sticking. |
| 2 |
Add the oregano, salt, tomatoes, potatoes, and beans. Cover the pot and simmer for about 35 minutes, until the potatoes and beans are tender. |
| 3 |
Just before serving, stir in the parsley, grated kasseri cheese, and lemon juice and pepper to taste. If you're using feta cheese rather than kasseri cheese, sprinkle it on top. |
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| Servings: 4 |
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| Recipe Source |
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Recipe provided by Shady Brook Farms.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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