Yield: 1 Servings
|4 tablespoons||Extra-virgin olive oil; see cook's note|
|2 cups||Chopped red onion|
|2 mediums||Yellow bell peppers; cored and seeded, chopped into bite-sized pieces|
|1 large||Celery stalk; coarsely chopped|
|4 \N||Ripe tomatoes with a little of their juice; seeded and chopped, (about 1 cup) or 1 (14-ounce) can diced tomatoes, partially drained|
|4½ cup||Cold water|
|\N \N||Salt and freshly ground black pepper|
|6 \N||Thin slices rustic bread; preferably stale|
|4 larges||Chopped basil leaves|
Cook's note: You can use less olive oil, if desired; however, the olive oil lends a lot of flavor to the soup.
1. In a heavy-bottomed soup pot or Dutch oven, cook the red onion in the olive oil on medium heat until onion softens, 3-4 minutes.
2. Add peppers, celery and tomatoes; stir to coat well for 1-2 minutes.
Reduce heat to low, cover and slowly cook the vegetables, about 10 minutes.
If needed, add a little hot water.
3. Add 4½ cups cold water and bring to boil on high heat. Lower heat and simmer, covered, for about 20 minutes. Add salt and pepper to taste.
4. Meanwhile, toast bread and break into bite-sized pieces. Stir in basil.
Presentation: Distribute bread among 4 soup bowls. Ladle soup over bread.
Allow soup to rest 1 or 2 minutes before serving.
Yield: 4 servings
Nutritional information (per serving): 300 calories, 15.3 grams fat, 2⅕ grams saturated fat, no cholesterol, 240 milligrams sodium, 44 percent calories from fat
Source: "Soups of Italy" by Norma Wasserman-Miller (William Morrow, 1998, $25)
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998