White Bean & Black Olive Soup

This recipe is adapted from one in the Moosewood Cookbook by Mollie Katzen. It is a cold-weather standard in our house.

2 Tbsp olive oil
1 heaping cup chopped onion
2 stalks celery, diced
1 medium carrot, diced
1-1 ½ tsp salt
1 tsp marjoram
1 ½ tsp basil
1 small (5-“ long) zucchini, chopped
1 small green bell pepper, chopped
4 cloves garlic, minced
fresh black pepper to taste
4 cups vegetable broth
3 oz. (half a small can) tomato paste
¼ cup dry red wine
1 can great northern beans, drained
1 cup sliced black olives
minced parsley

1. Heat the oil in a soup pot. Add onion, celery, carrot, salt and herbs. Sauté over medium, heat 8-10 minutes, or until the vegetables are just tender.

2. Add zucchini, green pepper and garlic. Sauté 5 minutes more. Grind in some black pepper.

3. Add broth, tomato paste, and wine and stir until paste has integrated into soup.

4. Add remaining ingredients, except parsley. Cover and simmer on low heat for 15 minutes.

5. Garnish with parsley and serve.