White Bean And Black Olive Soup

• 1 cup dry white beans or 2 cups cooked white beans
• 2 teaspoons olive oil
• 1 1/4 cups chopped onion
• 4 cloves garlic, minced
• 1/2 cup diced celery
• 1/2 cup diced 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 parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Sort and wash the beans, place in saucepan with plenty of water, bring to a simmer, and cook until tender (about 1h15 minutes).
2. Heat oil in Dutch oven over medium heat. Saute onion & garlic 5 minutes or until lightly browned. Add celery, carrot, and bell pepper; saute 10 minutes. Add tomato paste, stirring constantly for 5 minutes. Stir in wine to deglaze. Add broth and water; stir well. Add beans; bring to a boil. Cover reduce heat to medium-low and simmer 1 1/2 hours or until beans are tender.
3. Stir in zucchini; cook 5 minutes. Add escarol and remaining ingredients; stir well.

white beans, olive oil, onion, garlic, celery, carrot, red bell pepper, tomato paste, red wine, vegetable broth, water, zucchini, escarole, olives, parsley, basil, lemon juice, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/white-bean-and-black-olive-soup-50111842 (may not work)