Minestra di patate e peperoni rossi
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