Ingredients
1 medium Onion - chopped
4-5 cloves of garlic - minced (use less if you don’t like garlic)
1/2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
16 oz diced tomatoes (canned work just fine here)
16 oz water (or stock)
2-3 red potatoes - cubed (about 1 cup)
1 cup fresh green beans cut into 1" pieces
1/2 tablespoon lemon juice - more to taste
1/4 c. crumbled feta - more to taste.
Preparation
Heat olive oil in medium sauce pan until hot but not smoking, saute onions and garlic until translucent (4 -5 minutes) Add oregano and thyme, stirring constantly, for 1 minute. Add diced tomatoes and water/stock. Bring to a boil. Add diced potatoes and green beans. Return to a simmer and reduce heat to medium-low. Cook 15 minutes or until potatoes are soft on the inside (they may stay crispy on the outside). Ladle into bowls and drizzle with 1/2 tsp. lemon juice and sprinkle with 3 tbsp. feta.
