Submitted by JennyPK
In large soup pan saute onion garlic and mushrooms in 3 T olive oil. Saute until translucent and mushrooms are tender. Add tomato sauce chicken broth and diced tomatos. Add herbs salt and pepper. Add carrots and bring to a boil. Reduce heat and simmer for 15 minutes. Add spinach artichoke hearts, roasted red peppers, fresh basil and parmesan cheese. Simmer for 30 minutes and season to taste.
This is a wonderful, cold spring, fall, or winter evenings comfort food! Serve with warm bread and butter, a nice Manchega cheese and great Chianti or Sangeovese
This recipe has been added to the following public cookbooks:
Brittani's Kitchen Collection,
foody,
my grub,
joes book,
Dave's Book of Beautiful Food
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
03/07/08 04:56 PM |
Magnificent MinnestroneI love this soup because its basics are the same as my favorite marinara sauce! This soup is best served the day after its made and you can continue to add ingrediants to the basic stock as you go on. Bon Appetit! |
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