Italian Vegetable Soup
By Yankee Magazine|Dec 05 2007|
A savory, tomato-red soup, thick with vegetables and fragrant with herbs, with just a touch of honey. “In tomato-based soups I always use a little bit of honey to counteract the acidity and enhance the flavor — it works wonders.”
Yield
Serves 6-8.
Ingredients
1/4 pound mushrooms, sliced
3 garlic cloves, minced
2 onions, chopped
2 tablespoons oil
1 teaspoon basil
1 tablespoon oregano
2 bay leaves
Pinch of thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups crushed tomatoes
1 teaspoon honey
1/4 cup white wine
2 tablespoons tamari sauce
2 cups vegetable broth
2 cups cooked chickpeas
1 zucchini, finely sliced
1 large green pepper, cut in julienne strips
2 tablespoons chopped fresh parsley
Instructions
Sauté mushrooms, garlic, and onions in hot oil. Add seasonings, tomatoes, honey, wine, tamari, and vegetable broth and cook about 1 hour. Add chickpeas, zucchini, green pepper, and parsley, and cook until vegetables are tender.
