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