Step 1

Heat the olive oil in a large pot on medium heat. Then add your onion and stir fry until translucent, for about 3-4 minutes.

Step 2

Add the garlic and continue to stir fry, stirring further for about 1 minute. Then add the parsley and thyme, letting them fry further for about 1 minute.

Step 3

Now add your olives and white beans, followed by the vegetable stock and water. Bring to a boil.

Step 4

Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes. You still want the soup bubble, but you don't want vigorous bubbling.

Step 5

(Optional) If you're also using the red bell pepper, add them in the last 5-10 minutes so they won't get too mushy.

Step 6

Now turn off the heat. Use your hand/immersion blender to blende the soup until most olives are no longer whole. Blend more for a creamier and more uniform consistency, while blend less if you still want some chunks of the vegetables.

Step 7

Top with your lemon juice (do NOT skip the lemon juice!). Drizzle with a bit more olive oil, then garnish with more parsley and thyme if desired. Serve with some rustic bread or your favorite soup pasta, and enjoy!