A hearty vegetarian meal from the Mediterranean.
Clean and dice 1 onion. Trim and core 2 sweet peppers, then dice. Saute onions and peppers in a heavy-bottom pot in 3 T. olive oil with a dash of hot pepper flakes until tender.
Add 1 lb. of cored, diced tomatoes and bring to a boil, then simmer.
Wash and dice 1 lb. of potatoes, then add to the pot. Sprinkle with salt and pepper, then cover the pot and simmer until just tender.
Trim 1/2 lb. green beans and cut into bite-sized pieces. Wash 1 C. basil leaves. Peel and mince 1 clove of garlic.
Add the basil, garlic and the green beans to the pot. Cover and simmer until tender — 10-15 minutes.
Serve with bread and top with crumbled feta cheese.