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- Tomato Soup with Red Bell Peppers, Zucchini, and Basil
- (Zuppa di Pomodoro con Peperoni Rossi, Zucchine e Basilico)
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- Ingredients:
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- 8 cups vegetable stock
One 14.5 oz. can diced tomatoes, with juices
1/2 of one medium onion, chopped
4 cloves garlic, minced
1/8 cup port wine
1 zucchini, quartered and cut into 1/2 inch thick wedges
2 red bell peppers, cut in 1/2-inch strips
1/2 cup chopped fresh basil (or 3 tbs dried basil)
1/4 cup chopped fresh oregano
Salt and pepper to taste
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- Directions:
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- Put vegetable stock, tomatoes, onion, garlic and port wine in a medium or large sauce pan.
Add a pinch of salt and black pepper.
Place over medium heat and bring to a boil.
Reduce heat and simmer for approximately 10 minutes.
Add remaining ingredients and return to a simmer for another 10 minutes.
Taste for seasoning and add more salt and pepper if needed.
Allow to cool for about 10 minutes.
Garnish with a basil sprig and serve with crusty bread. Serves 4.
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- That's it!
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