1 onion, diced
4 cups Chicken stock
2 Garlic, pressed
1 tbsp tomato puree
1 can butter beans
6 cherry tomato, halved
Salt & pepper to taste
Flat leaf parsley
Feta cheese, (substitute: Parmesan)
1. In a medium-high pot add in olive oil and onions. Add in the celery and leeks. Give it a stir and let it cook for 1 minute. Add in the carrots and garlic pressed. Stir till they have good color and add 1 tbsp of tomato puree. Make sure to roast and brown everything.
2. Add in the butter beans and constantly stir. Then add in the cherry tomatoes and stir again. Now add in the chicken stock. Let it come to a boil. Taste and season again. Once it comes to a boil, give it a skim (taking out the oil on top of the soup).
3. Finish with some flat leaf parsley and turn the heat off. Add the feta cheese on top. Plate the soup add more feta on top and finish with a drizzle of olive oil. Enjoy!