With all the rain we are getting in California I had to make a homemade soup. I went to my favorite soup recipe box and made this vegetable soup with a twist…it was sooooo good I had to post it for you all to try!
Don’t you love collecting new recipes? I love it, especially when I find a good recipe that I can make great…this is one of those recipes. I loved this recipe as it brought two of my favorite ingredients together, beans and olives…but in a soup???
This recipe is adapted by the Moosewood Cookbook, while this cookbook is not a current best seller, to me it’s a must have in your collection as every recipe is delicious.
In a large 10.5 qt stock pan add onion, celery, carrots, salt and herbs
saute for 5-8 minutes or until the vegetables are tender
add zucchini, bell pepper and garlic
saute for 5-7 minutes or until the translucent
add water, tomato paste, beans, olive tapenade and lemon juice
cook for an additional 15 minutes. Serve with fresh diced tomatoes and chopped Italian parsley
This vegetable bean soup is fabulous served on a cold day and is great to freeze and serve another day. The olives bring a salty flavor to the vegetables and the broth and is that “twist” that I have never done before but I just loved. Please let me know what you think of this recipe!