MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Bean & Black Olive Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

MMMMM----------------------------BASE---------------------------------
4 c Stock or water
3 oz Tomato paste; (1/2 small
-can)
1/4 c Dry red wine
2 c Cooked; (1 c dry) navy beans
1 c Black olives; sliced
1 tb Fresh lemon juice

MMMMM-------------------------VEGETABLES------------------------------
3 Cloves garlic; crushed, up
-to 4
1 Heaping cup onion; chopped
1/2 c Celery; diced
1/2 c Carrots; diced
1/2 c Bell pepper; diced
1 c Zucchini; cut into chunks
1 1/2 ts Salt; or more to taste
Black pepper
1 ts Marjoram or oregano
1 1/2 ts Basil
3 tb Olive oil

MMMMM--------------------------GARNISH-------------------------------
1/4 c Fresh parsley; chopped
1 Fresh tomato; diced,
-(optional)

Begin cooking 1 c dry navy beans 1 1/2 hours before you plan to
assemble this soup.

Add base ingredients to pot on very low heat.

Saute onions and garlic in olive oil until translucent.

Add all onions, garlic, and all other remaining ingredients to the
pot. Simmer, covered, over very low heat for about 1/2 hour.

Just before serving, add 1/4 c freshly-chopped parsley. Optionally
garnish with freshly diced tomato.

Recipe by Moosewood Cookbook

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