Revision as of 20:21, 30 November 2013

Serves: 6 (3/4 cup servings)

Active Time: 20 minutes

Total Time: 33 minutes

From:

Ingredients

3/4 cup chopped sweet onion

2 teaspoons canola oil

2 medium carrots, thinly sliced

2 cloves garlic, minced

2 14 ounce can reduced-sodium chicken broth or vegetable broth

1 12 ounce package frozen shelled sweet soybeans (edamame)

1 1/2 teaspoons snipped fresh thyme

Directions

Step 1

In saucepan cook onion in 2 teaspoons of hot oil over medium heat 5 minutes or until tender, stirring occasionally. Add carrots and garlic; cook and stir 1 minute more. Add broth and edamame. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until edamame and carrots are tender. Stir in thyme.

Step 2

Meanwhile, in a small bowl beat egg white and water with a fork until frothy. Place bread crumbs in another small bowl. Dip feta cubes, one at a time, into egg white to coat. Allow excess egg white mixture to drip off; coat feta cubes with bread crumbs. In large skillet, heat remaining 2 teaspoons oil over medium-high heat. Add feta cubes. Cook 2 to 3 minutes or until browned but not softened, turning carefully to brown all sides of cubes. Drain on paper towels.

Step 3

Ladle soup into bowls. Top with feta croutons and, if desired, additional thyme. Makes 6 (3/4 cup) side-dish servings.