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Vegetable Soup with Peppers, Broccoli Rabe, and Potatoes
Vegetable Soup with Peppers, Broccoli Rabe, and Potatoes
(Zuppa di Verdure con Peperoni, Broccoli Rabe e Patate)
 
 
Ingredients:
 
About a pound of broccoli rabe
1 and 1/2 - 2 lbs potatoes
1 large red bell pepper or 2 smaller ones
2/3 cups chopped onion
2-4 cups meat broth
1 tbsp extra virgin olive oil
3 tbsp butter
Fine sea salt
Fresh black ground pepper
 
Directions:
 
Bring a pot of water to a boil.

Wash the potatoes in cold running water.

Drop them into the pot, and cook at a steady, moderate boil, about 30 minutes or more, depending on the size and youth of the potatoes.

Drain and let cool a bit.

Pull off the peels and mash the flesh through a potato ricer.

Set aside until they are ready to be added to the soup.

Cut off the tops of the broccoli rabe and put them away for future use.

Peel off the tough dark green rind that surrounds the stems.

Wash the broccoli in cold water.

Bring a pan of salted water to a boil.

Add the stems, and cook them until tender.

Drain and cut into pieces about 2 inches long.

Cut the red pepper lengthwise along its creases.

Remove the stem, seeds, and pithy core.

Skin with a swivel-blade vegetable peeler.

Cut it into narrow strips about 2 inches long.

Place the olive oil, butter, and chopped onion into a saucepan.

Turn on the heat to medium-high, and cook, stirring occasionally, until the onion becomes a pale gold color.

Put in the broccoli.

Turn once or twice to coat well, and cook for about 10-12 minutes.

Add the pepper strips and cook for about 8-10 minutes, stirring from time to time.

Add the potatoes to the pan.

Stir well, adding salt and several grindings of black pepper.

Pour enough meat broth into the pan to achieve the consistency you desire.

Cook at a steady, slow simmer for 30-40 minutes.

Taste and correct for salt. Serves 4-6.
 
That's it!
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