Ingredients
- 1 28 oz. can whole italian tomatoes, preferably san marzano.
- Three cups stock (I used lamb) or water
- As much garlic as you can tolerate (I used about 8 cloves)
- 3 cups mirepoix (I used equal partsdiced carrots, onions, celery, purple cabbage and portobella mushrooms)
- 1 small zucchini in 1/2 inch slices
- 2 handfuls bitter greens (Mustard, broccoli rabe, collard, kale, or even spinach)
- 1/2 cup white wine
- Nice olive oil
- 1 tablespoon fresh basil
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon lemon zest or 1 tablespoon lemon juice
- Salt, pepper
- Fresh ricotta and toasted crusty bread to serve (I made both the cheese and the bread from scratch)
Description
Roasted Tomato Garlic Soup With Spring Greens Recipe. Really Delicious Soup/stew Which I Adapted From Mark Bittman's Recipe. My Variant Utilizies The Produc I Have Available In The…
Nibbledish
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