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

1. Sort and wash beans; place in a large saucepan.
2. Cover with water to 2 inches above beans; bring to a boil.
3. Cook 2 minutes; remove from heat.
4. Cover and let stand 1 hour.
5. Drain beans.
6. Heat oil in a Dutch oven over medium-high heat.
7. Add onion and garlic; sauté 5 minutes or until lightly browned.
8. Add celery, carrot, and bell pepper; sauté 10 minutes.
9. Add tomato paste; cook 5 minutes, stirring constantly.
10. Stir in wine, scraping pan to loosen browned bits.
11. Add broth and water to pan, and stir well.
12. Add beans; bring to a boil.
13. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beans are tender.
14. Stir in zucchini; cook 5 minutes.
15. Add escarole and remaining ingredients; stir well.

Yield: 7 servings (serving size: 1 cup)