This soup is a little bit different for an Italian style soup. One does not consider spicy flavors, such as jalapenos, in most Italian food. I tried not to think about it so that my taste buds and preconceptions would not collide. This is a good soup, though. The jalapeno flavor is very subtle, especially if you remove the seeds and ribs of the jalapeno. Jalapenos actually become slightly sweet when they are cooked. The original recipe came from a Food Network chef whom I cannot remember, but I have altered it quite a bit, making it my own.
Ingredients
A drizzle of olive oil for sauteing
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, diced
(Optional ) 2 jalapenos, seeded and minced fine (Omit or reduce to 1 jalapeno for less heat)
2 tsp. minced garlic
1 onion, chopped
(Optional) 2 baking potatoes, diced (I used starch-resistant potatoes) or use cauliflower instead of potatoes
1 can diced tomatoes
2 tsp. Italian seasoning
Salt and pepper to taste
1 32-ounce carton vegetable broth
1 cup fresh basil, chopped
1 palmful of grated Parmesan
Instructions
Saute the green pepper, red pepper, zucchini, and jalapenos (you can substitute an additional green pepper for the jalapenos if you desire), garlic and onions in a soup pot with some olive oil. Cook and stir for 5 minutes.
Add the tomatoes, salt and pepper. Cook and stir until potatoes are soft. My potatoes were starch-resistant and were baked the day before, so they were already soft. If you use raw potatoes, you can saute them with the other vegetables in the previous step. Alternatively, you could use cauliflower instead of the potatoes. Add your seasonings and stir. Allow to cook for at least 5 minutes.
Add the vegetable broth. Bring to a boil. Adjust seasoning. Add the fresh basil and cook for 5 more minutes. Just before serving, stir in the Parmesan cheese.
One thought to “Napolitano Soup”