Fassoulada – Greek Bean Soup

1 can navy beans
6 cups vegetable stock
1 tablespoon canola oil
1 medium yellow onion, chopped
1 red bell pepper, seeded and diced
2-3 cloves garlic, minced
1 medium white potato, peeled or unpeeled, diced
1/4 cup tomato paste
1 1/2 tablespoons dried parsley
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups coarsely chopped Swiss chard or spinach
1/4 pound feta cheese, crumbled


In large saucepan, heat oil, add onion, bell pepper and garlic and saute for five minutes
Add beans, vegetable stock, potato, tomato paste and seasonings and bring to simmer and cook 20-25 minutes over medium low heat
Stir in Swiss chard and cook for about 10 minutes more
Let soup stand for 10 minutes before serving
Top with feta cheese