Italian Vegetable Soup

Tomato-based vegetable soup with italian inspired seasoning and vegetables

 

 Makes: 12 cups

 Ingredients:

300g carrots, peeled and sliced

400g celery, sliced

200g green pepper, coarsely chopped

10 oz mushrooms, quartered

10 oz zucchini diced (~1 medium)

6 oz (~1/2 medium) eggplant

1/2 white onion, coarse chopped

40 oz (2.5 lbs) tomatoes; peeled, seeded and pureed

28 oz (1.75 lbs) crushed tomatoes

8 cloves garlic, minced

2T balsamic vinaigrette

1T dried oregano

1/2 tsp dried rosemary

1/2 tsp rubbed sage

1/2 tsp salt

6 1/2 cup water

Directions

* Chop and prepare ingredients as above

* Combine tomatoes with 6 Cup water, oregano, rosemary and sage in soup pot.  Place on medium heat and simmer.

* At same time, heat 2T balsamic vinaigrette in saute pan.  Add carrots, garlic, celery, pepper and onion.  Saute until tender.

* Add vegetable mix to pot with tomatoes

* Deglaze saute pan with 1/2 cup water.  Add remaining vegetables - eggplant, zucchini and mushrooms to pan.  Siummer approximately 10 minutes or until tender

* Add vegetables to pot with tomatoes and continue heating to boiling.Once boiling reduce heat and simmer 5-10 minutes.