I am a fan of the mom/adorable seamstress/gardening blog Dig This Chick. She sometimes shares her delicious vegetarian eats. Please make the White Bean and Black Olive Soup she found in The Moosewood Cookbook. It's easy, savory, nutirious and wallet friendly. I know, I thought black olives in a soup would be weird, but it really adds something! Putting the garlic in at the end keeps the flavor so deliciously intense. Of course in BB30 fashion, I added way more garlic than the recipe calls for. I've made this soup twice in two weeks. The first time I forgot navy beans at the grocery store and the only thing my quick around-the-corner CVS had was butter beans, and I have to say it was the happiest of accidents. I will always use butter beans from now on for the additional starchy punch they give.
White Bean and Black Olive Soup
Adapted from The Moosewood Cookbook.
1 onion, chopped
5 gloves, garlic minced (I go Rachael Ray and grate mine in)
2 celery ribs, chopped
3 carrots, chopped
1/2 green pepper, chopped
1 - 1 1/2 cups oven roasted tomatoes (I used Hunt's Fire Roasted since I don't have canned fresh ones)
1/4 cup fresh basil, chopped
4 cups water (I like using 2 cups of water and the liquid from the canned tomatoes and starchy bean water)
2 cups cooked navy beans (I used butter beans the first time and 1 can butter/1 can navy the second time)
1 can sliced black olives
Throw a few tablespoons of olive oil in a soup pot over high heat, add onion. ( I did a spritz of oil with my Misto in a non stick pot and on tsp of Earth Balance.) Cook for a few minutes. Add celery, carrots and green pepper. Cook for five minutes. Add water and barely bring to boil. Add tomatoes, beans and olives. Simmer for 20 minutes. Add garlic, basil, salt and pepper. So good.
Yep, I have to go heat some up now. YUM!!!