Yield: 10 servings
Measure | Ingredient |
---|---|
1 teaspoon | Garlic, finely chopped |
1 \N | Medium onion, finely chopped |
3 \N | Medium carrots, |
\N \N | Finely chopped |
2 \N | Ribs celery, finely chopped |
1 \N | Medium eggplant, peeled |
\N \N | And finely chopped |
1 \N | Medium turnip, finely |
\N \N | Finely chopped |
8 cups | Chicken stock, water or a |
\N \N | Combination |
1 \N | 14 1/2 ounce can tomatoes |
\N \N | Coarsely chopped, including |
\N \N | Juice |
½ teaspoon | Basil |
½ teaspoon | Thyme |
½ teaspoon | Oregano |
½ teaspoon | White pepper |
\N \N | Salt to taste |
In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown.
Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes.
Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.