Recipe: Italian Vegetable Soup

A really great friend of mine shared this Italian Vegetable Soup recipe to me the other night and I made it this afternoon with some tweaks. The pepper adds a kick to this delicious recipe. It is really easy to make, good for those cold nights and its quite healthy.

Ingredients:
2 Poblano Peppers, chopped
2 Serano Peppers, chopped
2 Cherry Peppers, chopped
32 oz Vegetable Broth
1 can White Cannellini Beans, drained
2 large tomatoes, diced
2 medium zucchini, sliced
4 stalks celery, sliced
a band of green onion, chopped
3 medium carrots, peeled and sliced
1 garlic bulb, peeled
2 tbsp. fresh marjoram, chopped
2 tbsp. fresh rosemary, chopped
1 bunch parsley, chopped
2 tbsp, fresh basil, chopped
3 Tbsp EVOO or Canola Oil
Juice of a small lemon
Salt and Pepper

Place peppers, green onions, and oil in a food processor, minced. Add marjoram, parsley, rosemary, lemon juice, basil and garlic. Continue mince cycle.
Heat a soup pot, keep the heat on medium or low. Add the mixture to the pan and let it sweat.
Add in tomatoes, zucchini, celery, carrots. Stir to mix the vegetables.
Pour vegetable broth into the pot. Add in the cannellini beans. Increase the heat.
Cover and let it boil. Then decrease heat to simmer. Season with Salt and Pepper.

Enjoy!

Optional: Use some Romano Cheese if you want to add taste and texture.