By chef Jo Lusted
2 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 16-oz. cans whole tomatoes
2 tbsp fresh oregano, chopped
2 cups low-sodium vegetable stock or water
2 cups dried large lima beans, soaked, boiled and drained
2 cups coarsely ground and seasoned fresh bread crumbs
1 cup low-fat feta cheese, coarsely crumbled
1/2 cup basil pesto
- Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until softened, 3-4 minutes.
- Add tomatoes, oregano and vegetable stock, breaking up tomatoes with a wooden spoon. Add beans to the pot, bring to a boil, reduce heat to medium and simmer, stirring occasionally for about 20 minutes.
- Ladle stew into bowls and garnish with bread crumbs, feta and pesto, dividing evenly.