Contributed by: News Canada
(NC) - Try this hearty soup as a lunch or dinner appetizer.
Prep Time: 10 - Cook Time: 40
Heat a grill to medium heat. Toss 2 tbsp (30 mL) of the olive oil with the red and green pepper, eggplant and zucchini. Grill, turning as needed for 10 to 15 minutes, or until well marked and tender. Cool, peel skin off peppers and chop all vegetables coarsely.
Heat the remaining oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, oregano and pepper. Cook for 2 minutes.
Add the tomato juice and bring to a boil. Add the pasta and chopped vegetables. Simmer for 20 minutes, stirring often or until pasta is tender. Stir in basil and balsamic vinegar. Garnish with Parmesan cheese (if using).
Twist 1: For ease of preparation, grill the vegetables on a nonstick grill pan.
Twist 2: For a fibre boost, stir in 1 cup (250 mL) drained and rinsed canned beans such as kidney or chickpeas into the soup.
Twist 3: For tote-able nutrition anytime, freeze the soup in single serve portions to pack for office or school lunches.
Twist 4: For a tasty pasta topper, omit the pasta from the recipe and reduce the tomato juice by half and serve over hot cooked pasta.
Serving Size: Makes 6 Servings
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