Follow these steps for perfect results
oil
butter
garlic
minced
red onion
finely chopped
salt
pepper
red bell pepper
finely diced
zucchini
finely diced
dry white wine
diced tomatoes
drained
vegetable stock
black olives
garlic flavored
fresh basil
finely chopped
Heat oil and melt butter in a saucepan.
Brown minced garlic and chopped red onion for 4 minutes.
Add salt and pepper to taste.
Add diced red bell pepper and diced zucchini, and cook for 4 minutes.
Deglaze the saucepan with dry white wine.
Add drained diced tomatoes and vegetable stock.
Heat and let the soup reduce, uncovered, for 5 to 7 minutes.
Add garlic flavored black olives and finely chopped fresh basil.
Stir delicately and heat a little bit more.
Serve hot with garlic croutons.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of heat.
Use fresh, high-quality tomatoes for the best flavor.
Serve with a swirl of olive oil and a sprinkle of Parmesan cheese.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a side salad.
Pairs well with the Provençal flavors.
Discover the story behind this recipe
Represents the rustic and fresh flavors of the Mediterranean.
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