White Bean and Black Olive Soup

White Bean and Black Olive Soup
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White Bean and Black Olive Soup
Print Recipe
  1. Cook the pea beans in simmering water for an hour and a half. Drain.
  2. Sauté the onions in olive oil until browned and tender.
  3. Add the garlic and cook a few minutes more.
  4. Add the celery, carrots, zucchini, salt, pepper, marjoram and basil and sauté until the celery and carrots are golden.
  5. Transfer the vegetables to the soup pot.
  6. Deglaze the vegetable pan with stock and add the deglaze to the soup pot with the rest of the stock.
  7. Add the tomato paste, wine, olives, pea beans (about 2 cups cooked) and lemon juice and simmer, covered, over a very low heat for about a half hour.
  8. Serve garnished with tomato, if desired.
Recipe Notes

Late 1980s
Recipe from "The Moosewood Cookbook."

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