Delicious Fat Free (Vegan) Greek Chickpea & Olive Soup

I haven't made this in years but boy was it worth the wait!  In fact, so worthwhile I had to share.  The flavors are complex and tangy and besides, when do you ever have olives... in a soup?  Try it!  
It's so easy to make and with minimal ingredients which is necessary for our busy lives, no?   

The original, non-vegan, recipe was from April 2004 Food & Wine magazine which I used to LOVE, but since it is nothing close to vegetarian (organ meats anyone? No THANKS.)  I have let the subscription lapse:-(  

TANGY GREEK CHICKPEA & OLIVE SOUP
1 Chopped large Onion
Pinch of Crushed Red Pepper
4C. Vegan Chicken Stock or Bouillon
2 - 15oz cans of Chickpeas or 1 can Chickpea and 1 can Large Butterbeans (as shown here)
4T. Lemon Juice
2t. Dijon Mustard
3/4C. Chopped Parsley

Serve with Green & Kalamata (or whichever you prefer) Olives on top!

Directions:  Saute the onion in the juice of one of the cans of beans - {ha! a fat-free sautéing trick I bet you didn't know?} for about 7 minutes until soft.    Stir in the Red Pepper, stock and canned beans  (drain the second can first).  Simmer for 20 minutes and then add the last three ingredients and serve with the olives.  Fantastic!  

(NOTES:  I like the can of butterbeans because they are sweeter and very starchy - good comfort food.  I have used both the mix of green & black olives, and just kalamata olives as shown here and it's spectacular both ways.  This is a great summer soup too because it's good even when just barely warm)