White Bean and Black Olive Soup Recipe

Ingredients

2
Tbs. olive oil

1
cup of
Heaping chopped onion

1
Stalk celery, diced

1
Medium carrot, diced

1
To -/2 tsp. salt

1
Tsp. oregano or marjoram

1
-/2 tsp. basil

1
Small (5 to 6 inches long) zucchini, diced

1
Small bell pepper, chopped

3
To 4 medium cloves garlic, crushed

Fresh black pepper

3
cans of
Oz. (half a small ) tomato paste

1/4
cup of
Dry red wine (optional)

2
cups of
Cooked white peabeans

1
cup of
Sliced Kalamata (Greek) olives (or plain black ones)

1
Tbs. fresh lemon juice

Finely minced fresh parsley

A ripe tomato, diced

Preparation Instructions

1) Heat the olive oil in a kettle or Dutch oven. Add onion, celery, carrot, salt, and herbs. Sauté over medium heat 8 to 10 minutes, or until the vegetables are just tender.

2) Add zucchini, bell pepper, and garlic. Sauté 5 minutes more. Grind in some black pepper.

3) Combine water and tomato paste. Add to vegetables, along with the remaining ingredients, except toppings. Cover and simmer over low heat for about 15 minutes. Serve hot, topped with parsley and diced tomato.

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Rating: 
No votes yet
Serves: 
6
Cuisine: 
Any Cuisine
Difficulty: 
intermediate
Source: 
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