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Serves: 6 to 8 

This simple, flavorful stew is traditionally eaten with chunks of feta cheese and some crusty bread. Crumble a small amount of feta over the top of each serving. To make the dish easy and foolproof, the recipe calls for frozen green beans. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in. 

2 tablespoons extra-virgin olive oil 
1 large onion, chopped 
2 large potatoes, peeled and cut into 3/4-inch chunks 
2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks 
1-pound bag frozen green beans, thawed 
28-ounce can diced tomatoes, with liquid 
1/2 teaspoon dried oregano 
1/2 cup chopped fresh parsley, or a combination of parsley and chopped fresh dill 
Salt and freshly ground pepper 
8 ounces feta cheese, preferably organic 
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until it is golden. 

Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done. 

Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender. 

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper. 

Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.