Ingredients
- 1 tbsp olive oil
- 1 cup onions diced
- 1/2 cup celery diced
- 3 garlic cloves minced
- 1 zucchini shredded
- 1 tsp dried basil
- 1 tsp dried dill
- 1 28 oz can puréed tomatoes
- 5 pieces roasted red peppers (jar) cut into quarters
- 2 tbsp tomato paste
- 1 tbsp white sugar
- 1 tsp salt
- pepper to taste
- 4 cups chicken stock
- 2 cubes extra large bouillon chicken cubes
- Parmesan, mozzarella, gouda, or feta optional: shredded
- 3 cups fresh spinach cut in 1/4 inch ribbons using scissors
Servings:
Instructions
- Sauté first 5 ingredients until onions are soft.
- Add next 8 ingredients. Cover & simmer for about 20 min. At this point I like to blend using blender or hand blender wand. The result is a creamy texture without using a flour roux.
- Combine the 4 cups rich flavorful chicken stock to the other ingredients (I use chicken stock and add a couple bouillon cubes for a stronger taste).
- Remove lid until soup comes to a boil. Reduce heat and simmer for an 30 additional minutes.
- Add fresh spinach and stir.
Recipe Notes
NOTE: I always 4 times recipe because it's so good. Often we serve with garlic toast or add cooked bow tie pasta to the serving bowls just before covering in hot soup. Our family loves with a sprinkling of cheese on top. Parmesan, mozzarella, Gouda are great but my favorite is feta.
