WHITE BEAN AND BLACK OLIVE SOUP
Steps:
- Sort and wash the beans, place in saucepan with plenty of water, bring to a simmer, and cook until tender (about 1h15 minutes). Heat oil in Dutch oven over medium heat. Sauté 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. Stir in zucchini; cook 5 minutes. Add escarol and remaining ingredients; stir well.
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Zero K K9ZERO
[email protected]I'm not a big fan of white beans, but I really enjoyed this soup. The flavors are well-balanced and the soup is very hearty.
Caleb Kronemeyer
[email protected]This soup is delicious! I love the combination of flavors. It's definitely a keeper recipe.
Brianna Makande
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I think I'll try a different recipe next time.
JKHO MANAGEMENT
[email protected]This soup is a great meal prep recipe. It's easy to make a big batch and then reheat it throughout the week.
Soupy Gaming
[email protected]I love the creamy texture of this soup. It's so smooth and velvety.
Zuthi Islam
[email protected]This soup is a bit too salty for my taste. I think I'll use less salt next time.
Sibusiso Ngwenya
[email protected]I added a diced red bell pepper to this soup and it gave it a nice pop of color and flavor.
Md maidul Islam
[email protected]This soup is a great way to warm up on a cold day. It's also a very comforting soup.
Khdm Hsn
[email protected]I'm not a fan of black olives, so I used kalamata olives instead. The soup still turned out great!
Tammy Reynolds
[email protected]This soup is a great source of plant-based protein. It's also a good source of fiber and vitamins.
Bernadette Lim
[email protected]I love the addition of rosemary to this soup. It gives it a really nice flavor.
md jahid Shiekh
[email protected]This soup is a great way to use up leftover white beans and black olives. It's also a very affordable recipe.
Alassan Jarju
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great recipe for a busy weeknight.
Junior Campbell
[email protected]I followed the recipe exactly and my soup turned out great! It's a flavorful and satisfying soup.
Arohi Ahmed
[email protected]This soup is a bit bland for my taste. I think it needs more seasoning.
Shafin Ahmmed
[email protected]I wasn't sure about the combination of white beans and black olives, but I was pleasantly surprised. This soup is delicious! The flavors meld together perfectly.
Ziana Martin
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use canned beans and olives, so it's a great recipe for a weeknight meal.
OFFICIAL TRINIMOM
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Christiane Roper
[email protected]This soup is a delightful blend of flavors and textures. The white beans are creamy and hearty, while the black olives add a salty, briny kick. The broth is flavorful and aromatic, with a hint of garlic and rosemary.