Mediterranean Stew

Stews are great winter comfort foods and they freeze well. This is one of our favorites.
Serves 4-6
2 tablespoons extra virgin olive oil
2 and 1/2 cups chopped onions
1-2 teaspoons dried oregano
1 tsp of salt
2 cups chopped fresh tomatoes or 1 24 ounce can of diced
4 cups peeled, cubed new potatoes
1 bunch kale or swiss chard stems removed and chopped
1/2 pound green beans, stems removed
1/4 cup chopped parsley, and or basil
1 cup feta cheese
Juice of 2-3 lemons or more to taste
ground black pepper to taste
3 cloves garlic finely chopped
2-3 cups cooked or canned cannellini beans or bean of choice
1 teaspoon crushed red pepper flakes

Heat oil in a soup pot. Stir in garlic and onions, cover and saute on low heat for 5-10 minutes until onions are translucent. Add oregano, salt, tomatoes, potatoes, and green beans. Cover and simmer for approximately 15-20 minutes until potatoes are tender, add kale or swiss chard and simmer for another 5 minutes or so. Add the cooked cannellini beans.
Just before serving, stir in parsley, basil, lemon juice, and pepper. Adjust seasonings to taste. Sprinkle feta cheese and pepper flakes on individual servings and enjoy!