Vesuvio Soup

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Comfort food on this windy and chilly Chicago day, perfect to curl up with a book.

Besides wanting to get my Xo,G wine signed by Giuliana Rancic last night at Mariano’s Market, I also wanted to get my book signed. Her love for her family and Italian heritage reminds me of my own love for my Croatian family.

Ingredients

1 tablespoon extra-virgin olive oil

½ cup of chopped onions

2 garlic cloves, minced

2 carrots chopped

1 can of pinto beans of cannellini beans

½ cup of green zucchini chopped

½ cup of yellow zucchini chopped

1 cup of your favorite canned marinara sauce

2 cups of low sodium chicken stock of vegetable stock

¼ teaspoon fresh chopped rosemary

1 teaspoon of salt

¼ teaspoon red pepper flakes (optional)

Directions

Add extra virgin olive oil to sauce pan, add chopped onions and sauté on low for 10-12 minutes until translucent, then add garlic, chopped carrots and sauté for another 5 minutes. Add marinara sauce, stock, and bring to a gentle boil. Add salt, pepper flakes and rosemary, simmer on low for 15 minutes.  Serve and garnish with grated parmesan cheese and fresh chopped basil.

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