Monday, August 27, 2012

Spicy Zucchini, Pepper and Potato Soup


I saw this recipe on Rachel Ray's Week in a Day on the Food Network Sunday morning while procrastinating getting out of bed.... It looked so good and a good way to use some garden veggies. I tweaked it a bit with what I had on hand and it was delicious! For the original recipe go here , I didn't have some of the peppers she used, but what I substituted was yummo! I served mine with my Chipotle Chicken Panini Sandwiches, but it would be good with a crusty french bread too! Enjoy!

Spicy Zucchini, Pepper and Potato Soup
Recipe adapted from Rachael Ray
Prep Time:30 min
Inactive Prep Time:1 hr
Cook Time:40 min
Level:Easy
Serves:4 servings.

Ingredients:
1 large red bell pepper, for roasting
1 large green bell pepper, for roasting

3 tablespoons extra-virgin olive oil
1 to 1 1/4 pounds small zucchini (about 2 zucchini's) very thinly sliced into discs
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 small to medium red potatoes, very thinly sliced into discs (like potato chips)
1 heaping teaspoon minced garlic
Salt and freshly ground black pepper (to taste, use a smaller amount at first then add more if needed)
2 tablespoons finely chopped rosemary (or 1 teaspoon dried)
A few sprigs thyme, leaves picked and finely chopped (or a heaping 1/2 teaspoon dried)
5 to 6 leaves sweet basil, chopped (or a heaping 1/2 teaspoon dried)
1 teaspoon crushed red chili pepper
2 (14-oz) cans fire roasted or Italian tomatoes (if using Italian tomatoes, cut back on the herbs just a bit)
1 (4-oz) can roasted, diced green Chile peppers
2 to 3 cups chicken or vegetable stock
Grated Parmesan Cheese, for garnish

Directions
Char the bell peppers over open flame on stove top (I used my outdoor grill) or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.

Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, onions, potatoes, garlic, salt, pepper, rosemary, thyme, basil, crushed red chili pepper and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes, canned green chilis and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like. Let simmer for about 10 more minutes until vegetables are tender enough and the flavors blend.
Garnish each bowl with a sprinkle of grated Parmesan cheese! Enjoy!!!

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