Mediterranean Green and White Beans *

1/4 cup EVOO
1 large onion, thinly sliced
4 cloves garlic, minced
2 Tbsp tomato paste
1 (28 oz) can whole peeled tomatoes
2 pounds whole green beans, frozen
1/2 cup chopped Italian parsley
2 tsp dried fresh dill
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 can (15 oz) white beans, rinsed and drained
1/2 cup plain low fat Greek yogurt

In large dutch oven, heat EVOO over medium heat.  Add onion and saute until softened, about 8 minutes.  Add garlic; cook, stirring for 1 minute.  Stir in tomato paste and cook until lightly caramelized, about 1 minute.  Add tomatoes with their juices.  Crush each tomato as it is stirred into the pot.  Add 1/2 cup water and bring to a boil.  Add green beans, parsley, dill, salt, pepper, and white beans.  Cover and simmer about 30 minutes.  Add yogurt and mix just before serving.


**You could also use fresh green beans.  Just increase the simmering time by about 30 minutes before adding the white beans.

Serves 8