This is one of those recipes I have been making for years and always look forward to making it in the fall and throughout the winter season.
Ingredients:
3 TBSP olive oil
1 cup chopped onions
4-5 cloves chopped garlic
1 cup minced celery
1 cup cubed carrot
1 cup cubed zucchini
1 cup chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 cup chopped parsley
1 tsp. basil
2 cups tomato puree
3 1/2 cups of vegetable stock or water
3 TBSP. dry red wine
1 1/2 cups of garbanzo beans
1 cup chopped fresh tomatoes
Preparation:
In a large soup kettle, saute garlic and onions in olive oil until they area soft and translucent. Add 1 tsp. salt, carrots, celery, mix well, Add oregano, black pepper and basil. Cover and cook over low heat, 5-8 minutes. Add green pepper, zucchini, stock, puree, garbanzo beans and wine. Cover and simmer for 15 minutes. Add tomatoes and remaining salt. Keep at lowest heat for 10 minutes. Serves with fresh parsley and parmesan.
Ingredients:
3 TBSP olive oil
1 cup chopped onions
4-5 cloves chopped garlic
1 cup minced celery
1 cup cubed carrot
1 cup cubed zucchini
1 cup chopped green pepper
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1/2 cup chopped parsley
1 tsp. basil
2 cups tomato puree
3 1/2 cups of vegetable stock or water
3 TBSP. dry red wine
1 1/2 cups of garbanzo beans
1 cup chopped fresh tomatoes
Preparation:
In a large soup kettle, saute garlic and onions in olive oil until they area soft and translucent. Add 1 tsp. salt, carrots, celery, mix well, Add oregano, black pepper and basil. Cover and cook over low heat, 5-8 minutes. Add green pepper, zucchini, stock, puree, garbanzo beans and wine. Cover and simmer for 15 minutes. Add tomatoes and remaining salt. Keep at lowest heat for 10 minutes. Serves with fresh parsley and parmesan.