White Bean And Black Olive Soup

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* 1 cup dry white beans
* 2 teaspoons olive oil
* 1 1/4 cup chopped onion
* 4 garlic cloves, minced
* 1/2 cup chopped celery
* 1/2 cup chopped 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 fresh parsley
* 2 tablespoons chopped fresh or 2 teaspoons dried basil
* 1 tablespoon fresh lemon juice
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
== Directions ==
# Sort and wash beans; place in a large saucepan.
# Cover with water to 2 inches above beans; bring to a boil.
# Cook 2 minutes; remove from heat.
# Cover and let stand 1 hour.
# Drain beans.
# Heat oil in a Dutch oven over medium-high heat.
# Add onion and garlic; sauté 5 minutes or until lightly browned.
# Add celery, carrot, and bell pepper; sauté 10 minutes.
# Add tomato paste; cook 5 minutes, stirring constantly.
# Stir in wine, scraping pan to loosen browned bits.
# Add broth and water to pan, and 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 escarole and remaining ingredients; stir well.
Yield: 7 servings (serving size: 1 cup)
Category:American Recipes
Category:American Vegetarian
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