v.curiosity | spring2016 | issue 2

Tuscan Summer Vegetable Soup
6 tablespoons extra virgin olive oil,
divided
6 cloves minced garlic
1 medium onion, diced
3 medium zucchini, diced
1 orange or yellow bell pepper, diced
1/4 cup sun-dried tomatoes, diced (in oil
or dry)
3/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 tablespoons garlic powder
1 tablespoons onion powder
2 tablespoons dried oregano
1 teaspoon dried red pepper flakes
1/4 cup white wine vinegar
2 teaspoons sea salt
1 teaspoons black pepper
4 cups water or vegetable broth
In a large heavy pot over medium heat, warm three
tablespoons olive oil. Add garlic, onion, and 1 teaspoon of
salt. Cook for about 5 minutes, or until fragrant and
softened. Add bell pepper and continue to cook additional
2-3 minutes. Add zucchini, red pepper flakes, oregano, and
tomato paste and cook additional 2-3 minutes. Stir in
parsley, sun dried tomatoes, and water or broth. Bring to
boil and reduce to simmer for 20 minutes. Stir in vinegar,
garlic powder, onion powder, remaining salt and black
pepper and simmer an additional 10 minutes. Serve pipping
hot garnished with optional vegan Parmesan and crusty,
warm ciabatta bread.
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