Italian Peasant Soup

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* Exported from MasterCook *

 

Italian Peasant Soup

 

Recipe By :Gregg R. Gillespie

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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4 teaspoons extra virgin olive oil

2 large yellow onions -- chopped

3 medium garlic cloves -- minced (3-4)

1 1/2 cups diced potatoes or turnips

3/4 cup diced carrots

1 small green bell pepper -- cored, chopped

16 ounces canned crushed tomatoes

4 cups vegetable stock

1 tablespoon tomato paste

4 tablespoons chopped fresh basil

1/2 cup sliced fresh mushrooms

 

1. Heat the oil in a saucepan or soup kettle, and saute the onions and garlic

until the onions are translucent. Add the potatoes, carrots, pepper, and

tomatoes. Cook, stirring constantly, for about 3 to 4 minutes, and then stir in

the tomato paste. Add the stock and tomato paste. Bring to a boil, then reduce

to a simmer, cover lightly, and cook for about 20 minutes, or until the

vegetables are tender.

 

2. Remove from heat. Cool slightly, and then puree in batches, using a blender

or food processor, until coarsely smooth. Return the mixture to the pan.

 

3. Add the basil and mushrooms, adjust the salt and pepper, to taste, and serve

with grated fresh Parmesan or fresh Romano cheese on the side.

 

TIP - The author tried oregano in place of the basil, and it made this soup

taste more like a thin spaghetti sauce.

 

Description:

" Year-Round "

Source:

" Three-hundred-sixty-five vegetarian soups by Gregg R. Gillespie (Sterling

2002) "

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Per Serving (excluding unknown items): 221 Calories; 6g Fat (23.3% calories from

fat); 7g Protein; 37g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1215mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 421 0 0 0 0 0 0 0