Provencal Soup - cooking recipe

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

Preparation

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.