Spicy Vegetable Soup

VEGETABLE SOUP and my new Twitter account

Written by Becky

For starters, I wanted to let you know that I finally joined twitter, a social media site that allows you to follow others happenings of the day and to post your own as well. I hope you follow me and I hope to find some funny things to post! Happy tweetering!

Follow me on twitter: http://twitter.com/SLCfoodie

And for the promised recipe… New Years Day I made a recipe that I altered from Sunset Magazine. With all of the changes that I made due to lack of the right ingredients and certain preferences from my non-tomato eating husband the recipe ended up completely different than the original. The result- colorful (with radicchio added), spicy (green peppers w/tomato and more garlic of course!), and more hearty (black eyed peas added), AND much better I think!

Rosenthal Style Vegetable Soup

INGREDIENTS
About 3 tbsp. olive oil, divided
1/2 white onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped into 1/2-in. pieces
2 celery stalks, chopped into 1-in. pieces
1 zucchini (sliced)
1 1/2 qts. chicken broth
1 1/2 cups cooked black eyed peas
1 can of diced tomatoes with green peppers (pureed)
2 cups chopped radicchio
4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh basil
Wedge of parmesan cheese for grating (optional)

DIRECTIONS
1. Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots, celery, and zucchini and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add pureed tomatoes w/ green peppers and radicchio and simmer another 15 minutes, covered.
2. Meanwhile, preheat oven to 350°. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.
3. Just before serving, add basil and season to taste with salt and pepper.
4. Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like.

Nutritional Info: 212 Cal. per 1 cup serving!
Would be great served over 1/2 a baked potato or with a grilled cheese sandwich!

Here is the link to the Sunset Magazine version.

For a full list of VintageMixer recipes click here.

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