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Edamame Soup With Feta Croutons

Ingredients

• 3/4 cup chopped sweet onion
• 4 teaspoons canola oil
• 1 cup thinly sliced carrot
• 2 cloves garlic, minced
• 2 14-ounce can reduced-sodium vegetable broth
• 1 12-ounce package frozen sweet soybeans (edamame)
• 1 1/2 teaspoons snipped thyme
• 1 egg white
• 1 tablespoon water
• 1/2 cup panko (Japanese-style) bread crumbs
• 4 ounces reduced-fat feta cheese, cut into 3/4-inch cubes
• Thyme leaves (optional)

Directions

1. In a saucepan cook onion in 2 teaspoons of the hot oil over medium heat 5 minutes, stirring occasionally.
2. Add carrot and garlic and cook and stir for 1 minute.
3. Add broth and edamame and simmer, uncovered, 5 minutes.
4. Stir in thyme.
5. For feta croutons, in a bowl beat egg white and the water until frothy.
6. Place bread crumbs in another bowl.
7. Dip feta cubes, one at a time, into egg white mixture to coat.
8. Allow excess egg white mixture to drip off.
9. Coat feta cubes in bread crumbs.
10. In a skillet heat the remaining 2 teaspoons oil over medium-high heat.
11. Add feta cubes and cook for 2 to 3 minutes, turning to brown all sides of cubes.
12. Drain feta croutons on paper towels.
13. Top each serving with feta croutons and thyme leaves.

Attribution