Provencal Soup
Ingredients
- 1 tablespoon oil ⓘ
- 1 tablespoon butter ⓘ
- 4 garlic cloves, minced
- 1 red onion, finely chopped ⓘ
- salt and pepper
- 1 red bell pepper, finely diced ⓘ
- 1 medium zucchini, finely diced ⓘ
- 1/2 cup dry white wine ⓘ
- 28 ounces diced tomatoes, drained ⓘ
- 4 cups vegetable stock ⓘ
- 30 black olives (garlic flavored) ⓘ
- 1 bunch fresh basil, finely chopped ⓘ
Instructions
- In a saucepan, heat oil and melt butter. Brown garlic and onion 4 minutes. Add salt and pepper. Add red bell pepper and zucchini, and let cook 4 minutes. Deglaze with the white wine.
- Add tomatoes and vegetable stock. Heat and let reduce, uncovered, 5 to 7 minutes. Add olives and basil. Stir delicately and heat a little bit more.
- Serve with garlic croutons.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).