START TO FINISH: 30 minutes MAKES 6 servings
• 3⁄4 cup chopped sweet onion (such as Vidalia or Walla Walla)
• 4 teaspoons canola oil
• 1 cup thinly sliced carrots (2 medium)
• 2 cloves garlic, minced
• 2 14-ounce cans reduced-sodium vegetable broth
• 1 12-ounce package frozen shelled sweet soybeans (edamame)
• 11⁄2 teaspoons snipped fresh 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
• Fresh thyme leaves (optional)
1. In a large saucepan cook onion in 2 teaspoons of the hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add carrots and garlic; cook and stir for 1 minute more. Add broth and edamame. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until edamame and carrots are tender. Stir in thyme.
2. Meanwhile, for feta croutons, in a small bowl beat egg white and the water with a fork until frothy. Place bread crumbs in another small bowl. Dip feta cubes, 1 at a time, into egg white to coat. Allow excess egg white mixture to drip off; coat feta cubes with bread crumbs.
3. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add feta cubes. Cook for 2 to 3 minutes or until brown but not softened, turning carefully to brown all sides of cubes. Drain feta croutons on paper towels.
4. Top each serving with feta croutons and, if desired, thyme leaves.
PER SERVING: 193 cal., 9 g total fat (2 g sat. fat), 6 mg chol., 621 mg sodium, 15 g carb., 4 g fiber, 14 g pro.
