Shelly's Recipe

* MEDITERRANEAN VEGETABLE SOUP *

Category: Soups

1 large red bell pepper
1 large green bell pepper
1 large onion
1 medium zucchini
3 large carrots
2 stalks celery, sliced
4 large peeled potatoes
4 large cloves garlic minced
1 cup frozen green peas
Olive oil to saute
2 cups water
1 cup dry white wine
2 cups tomato sauce
2 cups tomato juice
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
Salt and pepper to taste
1 15 oz. can cannellini or white beans, drained and rinsed
1 cup pasta bows (or other small pasta), uncooked (optional)
Parmesan cheese (optional)
1 small head escarole (optional)


In large soup pot heat some oil and add coarse cubed carrots, peppers, onions, potatoes, celery and chopped garlic.


Cook till vegetables are softened. Add water, wine, tomato sauce and juice. Bring to a boil and reduce heat and simmer until vegetables are almost tender. Add coarse chopped unpeeled zucchini and peas and simmer 20 minutes longer. Season with salt, pepper and chopped oregano and basil to taste.


If escarole is being used, wash, tear into 2 inch pieces add to soup along with pasta, if using, 15 minutes before soup is done. Serve sprinkled with Parmesan cheese. Makes a large pot to serve 10.