|White beans and black olives combine with various herbs and veggies to make a hearty soup.|
|Time||15 minutes (plus bean soaking and cooking)|
|Directions||Heat oil 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 beans, optional wine, pepper, olives, and lemon juice.
Lower heat, cover, and simmer, stirring occasionally, for 15 minutes.
Garnish and serve.
|Notes||Adapted from Molly Katzen’s New Moosewood Cookbook in which it’s called White Bean and Black Olive Soup – read my review.
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