Title: Yellow Pepper Bread Soup
Categories: None
Yield: 1 Servings

4 tb Extra-virgin olive oil; see
-cook's note
2 c Chopped red onion
2 md Yellow bell peppers; cored
-and seeded, chopped into
-bite-sized pieces
1 lg Celery stalk; coarsely
-chopped
4 Ripe tomatoes with a little
-of their juice; seeded and
-chopped, (about 1 cup) or 1
-(14-ounce) can diced
-tomatoes, partially drained
4 1/2 c Cold water
Salt and freshly ground
-black pepper
6 Thin slices rustic bread;
-preferably stale
4 lg Chopped basil leaves

Cook's note: You can use less olive oil, if desired; however, the olive oil
lends a lot of flavor to the soup.

1. In a heavy-bottomed soup pot or Dutch oven, cook the red onion in the
olive oil on medium heat until onion softens, 3-4 minutes.

2. Add peppers, celery and tomatoes; stir to coat well for 1-2 minutes.
Reduce heat to low, cover and slowly cook the vegetables, about 10 minutes.
If needed, add a little hot water.

3. Add 4 1/2 cups cold water and bring to boil on high heat. Lower heat and
simmer, covered, for about 20 minutes. Add salt and pepper to taste.

4. Meanwhile, toast bread and break into bite-sized pieces. Stir in basil.

Presentation: Distribute bread among 4 soup bowls. Ladle soup over bread.
Allow soup to rest 1 or 2 minutes before serving.

Yield: 4 servings

Nutritional information (per serving): 300 calories, 15.3 grams fat, 2.2
grams saturated fat, no cholesterol, 240 milligrams sodium, 44 percent
calories from fat

Source: "Soups of Italy" by Norma Wasserman-Miller (William Morrow, 1998,
$25)

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998