Italian Harvest Vegetable Soup
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photo by WiGal
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- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 cups chopped celery (4-5 stalks)
- 2 large carrots, peeled
- 1 large sweet onion, such as Vidalia
- 2 tablespoons canola oil (or safflower oil)
- 4 medium garlic cloves, minced
- 1⁄2 red bell pepper, sliced into 1/2-inch strips
- 1⁄2 bell pepper, sliced into 1/2-inch strips
- 6 cups water
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup corn kernel (frozen and thawed, or fresh)
- 1 cup fennel bulb, chopped (or 1 teaspoon whole fennel seed)
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 4 -5 ounces baby spinach leaves, roughly chopped
- 1 small zucchini, sliced into 1/2-inch pieces
directions
- Chop celery, carrots, and onion into 1/2-inch dice.
- Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
- Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.
Questions & Replies
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Reviews
-
I have been "eyeing up" this recipe for quite a while and so glad that I have made and truly enjoyed-still smacking my lips. Delicious, attractive, versatile, and pretty much have ingredients on hand. I like fennel so worked with bulb and that particular taste in here is very subtle not overwhelming. I did put in quite a bit of salt guessing 1 teaspoon and know I put in 1/4 teaspoon pepper as we love black pepper. Not sure why the bell pepper in ingredient list is divided. Thank you Miss_Elaine for a wonderful lunch! Made for Spring PAC 2012.
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