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Vegetable Bean Soup with a Twist

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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!

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Thank you again ~ Patty Limatola-Tanenbaum

Print
Vegetable Soup with a Twist

Ingredients

  • 1-2 tablespoons Oil
  • 1 cup Onion, chopped
  • 2 stalks Celery, diced
  • 2 medium Carrots, diced
  • 2 teaspoons Italian Seasoning, dried
  • 2 small Zucchini, diced
  • 1 small Bell Pepper, chopped
  • 3 cloves Garlic, crushed
  • 5 cups Water
  • 1 small can Tomato Paste
  • 2 cans White Beans, rinsed
  • 4 ounces Olive Tapenade
  • 1 tablespoon Lemon Juice
    • Toppings Optional
  • Tomato, diced
  • Italian Parsley, minced
  • Salt and Pepper, to taste

Directions

  1. Heat oil in soup pan, add onion, celery, carrots, salt and dried Italian parsley. Saute for 5-8 minutes or until vegetables are tender.
  2. Add zucchini, bell pepper and garlic. Saute for 5 minutes more, add black pepper.
  3. Add water, tomato paste, beans, olives and lemon juice; cover and cook for 15 minutes. Serve hot, top with tomato and parsley (optional). Enjoy!
https://mmgood.com/vegetable-bean-soup-twist/

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