Greek Pasta e Fagioli

The beginnings of the recipe starts in Bittman's How to Cook Everything Fast. I have tinkered with it enough though that it this point the recipe is mine and I'm proud of it. :)

A Greek Variation on Pasta e Fagioli (serves 6)

3 Tbs. olive oil

1 yellow onion, chopped

4 medium carrots, peeled and chopped

4 stalks celery, chopped

4 cloves garlic, minced

28 oz can of diced tomatoes

4-6 cups water or vegetable stock

oregano (2 sprigs fresh if it's on hand but 1 tsp of dried works just fine)

2 c. frozen lima beans (if you can find them frozen favas are a nice swap)

1 1/4 c. pearl couscous 

juice of one lemon

8 oz feta, crumbled

Nice additions: chopped parsley and kalamata olives as part of the garnish or mixed in

1. Heat the olive oil in a large pot over low heat. Add the onion, carrots, and celery to the oil and raise the heat to medium-high. When the veggies start to sizzle, sprinkle with salt and pepper. Stir occasionally until they soften and begin to brown, 3-5 minutes.

2. When vegetables are ready, add tomatoes with their juice and 4 cups of the stock or water. Raise heat to high.

3. When the soup boils add the lima beans. When the soup returns to a boil add the couscous. Return to a boil again and adjust the heat so that it bubbles steadily.

4. Start tasting the pasta after about 5 minutes. It should be tender but not mushy. If the pot starts to look dry, add more water or stock.

5. When the pasta is tender, turn off the head. Fish out the oregano stems if you used fresh oregano. Add lemon juice about 1 Tbs at a time. Stir it in and taste. The lemon should enhance the flavors but not become overwhelmingly lemony. Add salt if necessary.

6. garnish with feta and serve.