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 Recipe: Bean and Olive Soup
White beans and black olives combine with various herbs and veggies to make a
hearty soup.
| Yield |
6 servings |
| Time |
2 hours |
| Tools |
- saucepan
- wooden spoon
- Dutch oven with lid
|
| Ingredients |
- 1 c dry white beans
- several c water
- 2 T olive oil
- 1¼ c onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, diced
- 1 t salt
- 1 t oregano or marjoram
- 1½ t basil
- small or ½ medium zucchini, diced
- small bell pepper, chopped
- 3-4 cloves garlic, minced
- 3 oz tomato paste
- 4 c vegetable stock or water
- ¼ c dry red wine (optional)
- black pepper
- 1 c Kalamata or black olives, sliced
- 1 T lemon juice
- medium tomato, diced
- handful parsley, minced
|
| Directions |
Sort and wash the beans, place in saucepan with plenty of water, bring to a simmer, and cook until tender (about 1h15 minutes). After about an hour, heat oil in Dutch oven over medium heat. Sauté onion, celery, carrot, salt, and herbs, stirring occasionally, until tender, 8-10 minutes. Add zucchini, bell pepper, and garlic, sauté 5 minutes. Stir the tomato paste into the veggie stock and add to vegetables along with optional wine, pepper, olives, and lemon juice. Lower heat, cover, and simmer, stirring occasionally, for 15 minutes. Top with tomato and parsley and serve.
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| Notes |
Adapted from Molly Katzen's New Moosewood Cookbook, in which it's called White Bean and Black Olive Soup. |
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