16 Bean Soup
1 cup Goya 16 Bean mix
3 cloves garlic
1 onion
4-6 basil leaves
6 oregeno leaves
6 large rough chopped tomatoes
6 cups broth (chicken or vegitable)
1 carton feta cheese
1/2 cup dry red wine
Salt and pepper

Cover beans with water and let soak overnight, drain and rinse.
Saute garlic and onion untill soft, add rough chopped tomatoes and herbs. Add wine and let cook 5-10 minutes. Stir in beans and let soak up sauce. Add broth and let simmer until the beans are soft.
Take half of soup and puree in blender, add back to soup and feta cheese.