Doug's Navy Bean and Black Olive Soup

I first had a variant of this soup at the Natural Food Grocery, here in Johnson City, TN. I subsequently, saw a variant in the Moosewood Cookbook. Mine is a bit different, but seems to work.

The Stuff That Goes in It

• 3-4 T. of olive oil
• 1 onion: chopped
• 2-3 garlic cloves: minced or crushed
• 1-2 "stalks" of celery
• 1 carrot: chopped
• 1 medium zucchini: in chunks
• 1-2 bay leaves
• 1 t. of oregano (or majoram)
• 1-2 t. basil
• 4 cups of chicken stock (or veggie or water)
• 1/2 can of tomato paste
• 1 t. lemon juice
• 1 cup of chopped black olives
• green ones, too, if you want....
• salt: to taste
• pepper: to taste
• chopped parsley, zucchini, diced tomatoes, diced hard boiled eggs: garnish

What to do:

• Get a stock pot, saute veggies and herbs.
  
  
• Add the tomato paste. Cook briefly.
  
  
• Add the chicken broth, navy beans, olives, and lemon juice.
  
  
• Simmer until the flavors blend
  
  
• Put in bowls, garnish with chopped parsley, fresh zucchini chunks, and diced tomatoes.
  
  
• Add a little fresh olive oil, too.
  
  
• Serve with big chunks of bread and a good salad, and you have a meal.
  
  

Footnote: This is a variation of a recipe which can be found in Molly Katzen's Moosewood Cookbook. This is an absolutely wonderful cookbook, indispensible if you are a vegetarian, and damn near indispensible even if you are not.

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Last updated: The Ides of March, 2001