2211 ..^ MMOOZZZZAARREELLLLAA^ SSOOUUPP^ WWIITTHH^ VVEEGGEETTAABBLLEESS^
AANNDD BBLLAACCKK OOLLIIVVEESS
This hearty cheese soup uses lower-fat mozzarella with red onions, carrots, celery, and
potatoes, plus black olives and hot sauce for kick. Use the food processor to make quick
work of chopping the vegetables. Prep time for this dish is only 20 minutes with a cook
time at 35 minutes for a total of 55 minutes to prepare this soup dish providing you with
4 servings.
Ingredients:
3 Tablespoons extra-virgin olive oil (the fruitiest you can find)
1 large red onion, peeled and very coarsely chopped
Half of a 1-pound package peeled baby-cut fresh carrots, very coarsely chopped
2 small celery ribs, very coarsely chopped
1 large baking potato (about 12 ounces), peeled and diced
1 large garlic clove, minced
1 whole bay leaf
One 3-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
One 14-1/2 ounce can chicken broth
One 12-ounce can evaporated milk (use skim, if you like)
1/2 cup fresh whole milk
1/2 teaspoon hot red pepper sauce
Half of an 8-ounce package finely shredded mozzarella cheese
1/3 cup sliced pitted ripe olives
Salt and freshly ground black pepper
How to prepare:
Heat oil in large, heavy saucepan over moderate heat 1 minute.
Shorten preparation time by using a food processor to chop the vegetables.
Add red onions, carrots, celery, potatoes, garlic, bay leaf, and rosemary.
Cook, stirring often, 5 minutes.