This recipe is a great example of learning to use what you have on hand instead of running to the store.
Another one from my pre-blogging days….
From:”The Culinary Institute of America: Vegetables”
Adaptations by Luann (in parenthesis)
This recipe is for the vegetarian version in the book. Add 4 slices of diced bacon and use chicken broth instead if you want to.
2 tbsp olive oil
2 1/2 cups chopped onion (white, brown and green onions)
2 tsp minced garlic (4 large cloves)
7 to 8 cups diced zucchini (about 4 cups zucchini, 1/2 bag frozen spinach, 1 chopped bell pepper)
6 cups vegetable broth ( I made my own)
1 cup chopped plum tomatoes
1/2 cup tomato puree ( i didn’t have either tomato item, so I rinsed out my organic ketchup bottle with water, which had maybe a quarter cup of ketchup left in it and added it instead)
1/4 cup red wine or cider vinegar ( Balsamic)
2 tbsp minced basil
a dollop of sundried tomatoes, minced
salt and pepper
cheddar rusks (a crouton type item. I used corn tortillas crisp fried, topped with jack cheese and cut into quarters. i then served the soup with the cheesy tortilla pieces floating on top)
Sautee onions in the olive oil until light golden brown. Add veggies and cook until zucchini begins to turn translucent, about 5 min.
add the broth, tomato product and vinegar. bring soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor.
Add the basil and sun dried tomatoes to the soup and season to taste with salt and pepper.
serve with the cheddar croutons or my tortilla idea.