Green Bean and White Bean Stew
Peel and finely chop onion. Rinse and finely chop celery. Rinse and halve chile, remove seeds and ribs, and finely chop. In a pot, cook prepared vegetables in hot oil until translucent. Deglaze with broth and simmer over low heat, about 10 minutes.
Rinse, trim and boil green beans in salted water, about 8 minutes. Rinse white beans in a colander and add to soup, along with green beans. Heat soup until hot, stir in parsley and season with salt.
Divide soup among bowls and sprinkle with crumbled feta cheese. If desired, serve with toasted bread.