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Quite unusual, I think, combining many foods associated with Provence, but not ordinarily in a soup. Mixed into a fairly standard vegetable soup are black olives--and make sure they're of the best quality--as well as a paste of anchovies and mint. Excellent! It's perfect for lunch, with crusty bread on the side. Serve hot to 4-6 people as a light meal.

• 1 teaspoon olive oil
• ¼ lb. bacon, cut into small pieces
• 1 onion, sliced
• 2 cloves garlic, chopped
• 1 red or green bell pepper, cut into bite-sized chunks
• 2 zucchini, cubed
• 25 green beans, sliced thickly
• 4 ounces gourmet black olives (preferably nicoise, but kalamata are fine)
• 2 Tablespoons anchovy paste
• 1 Tablespoon fresh mint, minced
• 6 tomatoes (or 10 canned tomatoes), peeled, seeded, and chopped
• 3 medium potatoes, peeled and cubed
• 8 cups chicken stock
• salt and pepper to taste

When ready to serve, check one more time for seasoning. Ladle into big bowls and serve immediately.