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Name: Sant' Ambrogio Yellow Pepper Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Red onion finely chopped; 1 medium Carrot finely chopped; 1 Celery stalk finely chopped (include green leaves); 0.25 cup EVOO; 4 Sweet yellow peppers trimmed of seeds & membranes; 1 medium yellow-fleshed potato peeled; 4 cups vegetable broth brought to simmer; 1 Bay leaf; sea salt & ground black pepper; pinch Red pepper flakes optional

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INGREDIENTS

1 Red onion ; finely chopped
1 medium Carrot ; finely chopped
1 Celery stalk ; finely chopped (include green leaves)
0.25 cup EVOO
4 Sweet yellow peppers ; trimmed of seeds & membranes
1 medium yellow-fleshed potato ; peeled
4 cups vegetable broth ; brought to simmer
1 Bay leaf
sea salt & ground black pepper
pinch Red pepper flakes ; optional

Servings

INSTRUCTIONS

Combine the chopped onion, carrot, and celery in a heavy-duty saucepan with the olive oil. Set over medium-law heat and gently sweat the vegetables until they are softened and just beginning to turn color. When their fragrance rises from the pan, you'll know the soffritto is ready.

While the soffritto is cooking, cut the peppers and potato into big chunks. Add them to the soffritto, along with the simmering vegetable broth. Add the bay leaf, salt and pepper to taste, and, if you wish, a pinch of ground red chili or a whole red chili pepper. Return to a simmer, cover the pan, and simmer slowly for 45 minutes to 1 hour. Remove the bay leaf and chili pepper and puree the soup. If the puree is too thick, add more vegetable broth. Return to the heat briefly to warm up the soup for service, then serve immediately, garnish, if you wish, with olive oil-toasted croutons and grated cheese.

NOTES

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Sant' Ambrogio Yellow Pepper Soup

1  Red onion finely chopped
1 medium Carrot finely chopped
1  Celery stalk finely chopped (include green leaves)
0.25 cup EVOO 
4  Sweet yellow peppers trimmed of seeds & membranes
1  medium yellow-fleshed potato peeled
4 cups vegetable broth brought to simmer
1  Bay leaf 
  sea salt & ground black pepper 
 pinch  Red pepper flakes optional

Combine the chopped onion, carrot, and celery in a heavy-duty saucepan with the olive oil.  Set over medium-law heat and gently sweat the vegetables until they are softened and just beginning to turn color.  When their fragrance rises from the pan, you'll know the soffritto is ready.

While the soffritto is cooking, cut the peppers and potato into big chunks.  Add them to the soffritto, along with the simmering vegetable broth.  Add the bay leaf, salt and pepper to taste, and, if you wish, a pinch of ground red chili or a whole red chili pepper.  Return to a simmer, cover the pan, and simmer slowly for 45 minutes to 1 hour.  Remove the bay leaf and chili pepper and puree the soup.  If the puree is too thick, add more vegetable broth.  Return to the heat briefly to warm up the soup for service, then serve immediately, garnish, if you wish, with olive oil-toasted croutons and grated cheese.

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 4 Servings

Calories: 150
Calories from Fat: 123 (82%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 568mg		20 %
Potassium 108.7mg		3 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 6.3g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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