A very flavorful and hearty Italian soup that has as it’s base a variety of sautéed vegetables (almost always including Zucchini, Onion, and Garlic) cooked in water or broth.





5 Tbs      Olive Oil

2 Tbs      Garlic, minced

1 Cup     Zucchini, diced

1 Cup     Celery, diced

1/2 Cup  Red Bell Pepper, diced

1/2 Cup  Green Bell Pepper, diced

1 Cup     Carrots, diced

2 Cups    Onion, finely chopped

2 Cups    Tomato, diced

1 Tbs      Lemon Juice

6 Cups    Chicken Stock or Broth

4 Cups    Water

2 Cups    Potato, diced

2 Cups      Red Navy Beans, canned, washed

½ Tsp     Salt

½ Tsp     Pepper

1 Tsp      Sugar

1 Tsp      Oregano, dried

1 Tsp      Basil, chopped

1 Tsp      Parsley, chopped

2               Bay Leaf

3 oz         Marsala



DIRECTIONS                                                   PREPARATION TIME: 1 ¼ Hrs


To a heavy-bottomed 6-qt Pot, add the Olive Oil and the first seven diced vegetables. Saute` at medium-low heat until just softened, stirring frequently to avoid burning. Cautiously add the Chicken Stock and Water, then the Tomatoes, Potato, Red Beans, and Lemon Juice, and heat to a low boil. Boil for 3 minutes, then reduce the temperature to a simmer. Add the seasoning and spices. Simmer for 1 hour, stirring occasionally. Add the Marsala wine, and continue to simmer for 30 minutes.


SERVING IDEAS                                              SERVINGS: 4-6


-Cook a small amount of an ornamental pasta, like Farfalle, separately, and add to the soup when serving.


-Garnish with ground Parmesan Cheese.


-Serves 4-6


                                                                                                                        JMM  3/1/05