Provencal Soup

A recipe from Tout Simplement Clodine.

• Ready In: 35 mins
• Serves: 4-6

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

Directions

1. 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.
2. 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.
3. Serve with garlic croutons.