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Minestra di patate e peperoni rossi

July 15th, 2019

Minestra di patate e peperoni rossi – red pepper, tomato and potato soup

Prep 15 min
Cook (including resting) 1 hr 25 min
Serves 4

6-8 tbsp olive oil
1 red onion
, peeled and sliced
Salt and black pepper
1 large potato
(about 400g), peeled and diced
2 large red peppers, deseeded and diced
2 large tomatoes, peeled, deseeded and roughly chopped
1 handful spinach or chard
Red-wine vinegar
(optional)

Put the olive oil, onion and a pinch of salt in a large, heavy-based pan over a medium-low heat. Cook, stirring for five minutes.

Add the potato, peppers and tomatoes, and cook for a few minutes more, stirring so all the ingredients are coated with oil.

Add 1.2 litres of water, bring to a boil, then reduce to a simmer for an hour, adding the spinach or chard in the last 10 minutes if you are including it.

Add salt and pepper to taste, and a little red-wine vinegar if you wish. Let the soup sit for 15 minutes before serving warm.

From The Guardian

 

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