Ingredients
3 T olive oil
3-4 cloves crushed garlic
1 heaping cup chopped onion
½ cup diced celery
½ cup diced carrots
½ cup chopped bell pepper
1 cup zucchini chunks
1 ½ t salt; black pepper
1 t oregano
1 ½ t basil
4 cups stock or water
3 oz. tomato paste (1/2 small can)
¼ cup dry red wine
2 cups cooked beans
1 cup sliced black olives
1 T fresh lemon juice
Preparation
Sauté garlic, onion, celery, carrots, bell pepper, zucchini, salt, black pepper, oregano and basil in olive oil. Add stock or water, tomato paste, dry red wine, beans, black olives, and lemon juice. Simmer, covered, over very low heat, about ½ hour. Just before serving, add freshly chopped parsley. Optional garnish: freshly diced tomato.
