This soup was born of leftovers in a refrigerator. Beans, tomatoes, Valbreso French Sheep milk "feta", and an immersion blender. Our beans were well-seasoned and the salt content of feta can vary wildly.

If you don't have Valbreso, try traditional feta, but it will be different and likely saltier. We like whole peeled tomatoes but crushed would work although Steve seems to think they have a slightly metallic flavor.

However you end up making it, hot tomatoey-bean soup is in your future.

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 of a white onion, chopped
• 1 1/2 cups cooked Large White Lima beans or other white beans
• 2 to 3 canned whole peeled tomatoes, roughly chopped
• 1/2 cup crumbled French feta cheese, preferably Valbreso brand
• 1/2 to 1 cup bean broth or vegetable broth
• 1/2 teaspoon Rancho Gordo Oregano Indio, plus more for garnish
• Salt and pepper to taste

Serves 2 to 4

1. In a small soup pot, sauté the onion in the olive oil over medium heat for about 5 minutes. Add the garlic and a small pinch of salt. Cook, stirring occasionally, until just soft, about 10 minutes. Add the beans, tomatoes, and feta and cook for an additional 5 minutes.
2. Add the broth and stir. Cook for 5 minutes and then puree with an immersion blender until smooth and velvety. Check seasoning and add salt if needed. Add more liquid if needed. Stir in the oregano. 
3. Ladle into individual bowls. Drizzle with olive oil and garnish with additional oregano.

(In case you were wondering, the soup tureen and cups are from La Corona Talavera in Tlaxcala. The ladle is a vintage William Spratling piece from the 1940s, Taxco.)