WHITE BEAN AND BLACK OLIVE SOUP

WHITE BEAN AND BLACK OLIVE SOUP image

Categories Bean

Yield 7 Servings

Number Of Ingredients 19

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1 cup dry white beans or 2 cups cooked white beans
2 teaspoons olive oil
1 1/4 cups chopped onion
4 cloves garlic, minced
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup chopped red bell pepper
1/3 cup tomato paste
1/4 cup dry red wine
2 cups vegetable broth
2 cups water
1 cup chopped zucchini
2 cups sliced escarole
3/4 cup sliced pitted kalamata olives
1/4 cup chopped parsley
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Sort and wash the beans, place in saucepan with plenty of water, bring to a simmer, and cook until tender (about 1h15 minutes). Heat oil in Dutch oven over medium heat. Sauté onion & garlic 5 minutes or until lightly browned. Add celery, carrot, and bell pepper; saute 10 minutes. Add tomato paste, stirring constantly for 5 minutes. Stir in wine to deglaze. Add broth and water; stir well. Add beans; bring to a boil. Cover reduce heat to medium-low and simmer 1 1/2 hours or until beans are tender. Stir in zucchini; cook 5 minutes. Add escarol and remaining ingredients; stir well.