Winter has finally hit Brisbane (temperatures have actually been in the low 20s!), so I thought it was time to dish up a hearty soup. This Greek bean stew has been adapted from a recipe by one of my favourite food writers, Jill Dupleix. The fresh herbs really take it to the next level, so don’t use dried if you can help it. I’d recommend going easy on the dill for the kids, too.
My kids aren’t really big soup eaters, but this is one that I have actually had reasonable success with. To clarify reasonable success: one child ate it, one child just had the broth and one child had none. And don’t be put off by the long cooking time, as most of the time it will just be bubbling away while you bath the kids/have a glass of wine/stalk celebs on Instagram. Or maybe that’s just me?
No thermomix? No problemo. This recipe is super easy on the stove top, just allow a little more prep time.
Thermomix Greek bean stew with fetta
Prep time 2 minutes
Cooking time 43 minutes
1 onion, halved
1 garlic clove
40ml olive oil, plus extra to serve
400g can diced tomatoes
1tbsp tomato paste
2 bay leaves
2tbsp finely chopped parsley
2tbsp finely chopped dill
1tsp sea salt
400g can cannellini beans, drained and rinsed
400g can four bean mix, drained and rinsed
100g fetta cheese, cut into chunky cubes
Here’s what you do
1. Place onion and garlic in TM bowl and process for 7 seconds/speed 5. Scrape down sides.
2. Add olive oil and cook for 2 minutes 30 seconds/100 degrees/speed 1.
3. Add tinned tomatoes, tomato paste, bay leaves, parsley, 1tbsp dill, sea salt, pepper and paprika and cook for 25 minutes/100 degrees/speed 1. Remove the MC.
4. Add beans to the stew and cook for 10 minutes/100 degrees/reverse.
5. Add fetta to the stew and cook for 5 minutes/100 degrees/reverse.
6. Serve stew topped with remaining dill and a drizzle of olive oil, and accompany with warmed pitta bread.