Mediterranean Vegetable Soup
Jam-packed with a variety of healthy and delicious vegetables, this soup has a rich tomato base and no cream. Perfect for lunch or as a light supper, just cook up some KAMUT® wheat berries for a more filling vegetarian/vegan meal.
Makes 12 servings
1Tbs extra virgin olive oil (or in my case my own high-oleic safflower oil)
2 red peppers seeded and chopped
1 yellow pepper seeded and chopped
1 large onion coarsely chopped
2 ribs celery, chopped
1 medium zucchini chopped with skin on
3 large carrots peeled and chopped into ½” dice
3 garlic cloves, minced
6 fresh tomatoes chopped
28oz can crushed tomatoes
1 cup dry white wine
2 cups tomato sauce
2 cups water
2 tps dried oregano
1Tbs fresh chopped basil
1Tbs fresh chopped parsley
In large soup pot heat the oil and add carrots, celery, peppers, onions, and
minced garlic. Cook till vegetables are softened, about 10 minutes.
Add water, wine, tomato sauce, crushed tomatoes, chopped plum tomatoes
and dried oregano. Bring to a boil, then reduce heat and simmer until
vegetables are almost tender about 15 minutes.
Add coarse chopped unpeeled zucchini, fresh basil and parsley and simmer 15
Season with salt and pepper to taste.