Vegetable: Excellent Vegetable Soup
Source of Recipe
Tom Young
List of Ingredients
2 tb Olive oil
1/2 c Diced carrots
1/2 c Chopped leeks, white part
1 tb Chopped garlic
1/2 c Diced celery
1 1/2 ts Dried thyme
1 1/4 ts Dried, crushed rosemary
1 t Salt
1/2 ts Crushed red pepper flakes
7 c Chicken stock
1/4 c Tomato puree
2 Chopped red bell peppers
3 Peeled & diced red potatoes
1 c Chopped fresh parsley
2 Chopped small zucchini
2 Chopped yellow squash
1 can Drained, rinsed cannellini beans Recipe
Heat oil and add carrots, leeks and celery. Saute, stirring constantly for 4 minutes. Add garlic, thyme, rosemary, salt and red pepper flakes. Cook for one additional minute. Add stock, tomato puree, bell peppers, potatoes and parsley. Stir and bring to a simmer. Simmer for 40 minutes. Remove 1 1/2 cups to food processor and puree. Stir puree back into soup. Add zucchini, squash and beans. Cook until vegetables are tender, about 6-10 minutes.
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