Great Northern Bean & Olive Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 onion, chopped |
3 cloves garlic, minced |
2 tablespoons olive oil |
1 carrot, chopped |
4 cups vegetable stock |
1 zucchini, chopped |
1 green bell pepper, chopped and seeded |
2 cans great northern beans |
1/2 cup kalamata olive, sliced |
1 teaspoon dried celery flakes |
1 teaspoon salt |
1 teaspoon dried oregano |
1 1/2 teaspoons dried basil |
1/8 teaspoon black pepper |
3 tablespoons tomato paste |
1/4 cup white wine |
1 tablespoon lemon juice |
Directions:
1. Saute the onions and garlic in olive oil over medium heat until onions are translucent.
2. Add carrot to mixture and simmer for 4 minutes.
3. Add the remaining ingredients.
4. Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
5. Serve with italian or sourdough bread slices.
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