Minestra di patate e peperoni

(from xombi’s recipe box)

Source: Rachel Roddy

Prep time: 15 minutes
Cook time: 90 minutes
Serves 4 people

Categories: Soup


  • 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


  1. 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.

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

  3. d 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.

  4. 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

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