Zucchini, Pepper, and Potato Soup

This is a recipe from Rachael Ray’s new show, Week in a Day.  I started DVRing this show a few weeks ago.  Basically, each episode Rachael makes 5 recipes that can be stored for the week.  The idea is get all of your cooking done on Sunday, and then just reheat throughout the week.  I did not make this soup recipe ahead of time; I just made it the night we ate it.  Her recipe is Spicy Zucchini, Pepper, and Potato Soup; mine was not spicy.  (I’ll get into that in a little bit.)

Overall, I liked this soup.  It was filling, even though it was just vegetables.  There was a lot of slicing that needed to be done, but it went pretty quickly.  Matt is not a huge fan of soups (especially ones without any meat) so this was not a favorite of his.  It was perfect for a Friday during Lent though!

• Start by thinly slicing 3 medium zucchinis, 1 onion, 3 cubanelle peppers, 6 peeled red potatoes, 6 cloves of garlic, and 2 hot finger peppers.  (This is why my soup was not spicy; the recipe called for 2 sliced fresno peppers, but my market did not have any that day.  I went with 2 hot finger peppers.  They really added no heat whatsoever.)
• Chop up some fresh thyme and some dried rosemary.

• Heat 3 tablespoons EVOO in a large pot.
• Add all of the veggies and the chopped herbs.
• Season with s&p.
• Cook, stirring occasionally, under the veggies are tender crisp (about 15-20 minutes).

• Meanwhile, slice one large roasted pepper.  (Rachael suggested roasting your own on your stove, but it was almost 7:00 on a weeknight, so I took the shortcut!)

• Once the veggies are tender crisp, add the roasted pepper and 28 ounces of chunky style crushed tomatoes.  (Again, Rachael suggested making your own using peeled fresh heirlooms, but there was not time for it that night.)
• Let cook for a few minutes, then add 2-3 cups of chicken stock.  I started with 2 cups, and added a little more after eyeballing the consistency of the soup.
• Let cook for a little longer, then add some fresh chopped basil.

I served this with fresh olive bread I got at the market and seasoned EVOO (just combine some EVOO with a little s&p and Italian seasoning).  Delicious!