Ingredients:
2 Tbsp butter
1 Medium yellow onion, peeled and roughly cut
1 Tbsp Herbes De Provence
2 Cloves of Garlic, Chopped
1 Medium zucchini
4 Portobello mushroom tops, diced into large pieces
1 Cup dry white wine
2 Carrots
1 Bell pepper, seeded roughly diced
1 Cup diced tomatoes
1 Quart vegetable stock
1 ½ lbs. Small red skinned potatoes, cut to bite sized pieces
Optional (Garnish and sides)
Olive Tapenade (See recipe) or purchase
Parsley
Crusty Bread
Instructions:
1. In a large stockpot over medium heat add butter. When butter is hot add onions and cook until translucent (about 8 minutes). Add Herbes De Provence and Garlic and cook for 5 minutes.
2. Add zucchini, Portobello, salt and pepper and wine. Let simmer for 5 minutes mixing often.
3. Add carrots, bell peppers, tomatoes, potatoes and vegetable stock. Turn heat to high until soup boils. Return heat to medium and let simmer for 45 minutes to 1 hour.
4. Serve with olive tapenade and parsley.
Notes: I think this soup tastes better after cooling for a while and then re-heating, so often I’ll make it mid-day and then let it cool during the afternoon and re-heat it for dinner.
I usually add a teaspoon of the olive tapenade to my bowl of soup, but I serve it as a garnish so people can choose how much they want…if they want any at all. If you have a food processor or a blender don’t bother buying the tapenade, you can make one that’s better and it’s really easy.
Replacing the Portobello mushrooms with diced chicken thighs is good too. When I do that I also trade out the vegetable stock for chicken stock.
Olive Tapenade
Ingredients:
1 cup pitted Kalamata olives
2 cloves of garlic
½ tsp. lemon zest
1 tbsp. fresh parsley
1 tbsp. capers
2 tbsp. olive oil
1 tbsp. lemon juice
Salt and pepper to taste
Instructions
1. Add all ingredients to food processor or blender. Pulse until finely minced, but don’t puree.
2. Serve or refrigerate.