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From Shoestring Acres
<p>New -haven’t tried yet but looks interesting</p>Source: Hobby Farm Magazine (Entered by Helen Lichty)
Serves: 6 servings
3 Tbs extra virgin olive oil
1 1/2 cups roughly chopped onion
1 Tbs chopped garlic
1/4 tsp salt, or to taste
1 cup seeded and chopped sweet bell pepper
2 1/2 cup chopped zucchini
4 cups vegetable stock
4 cups fresh spinach leaves loosely packed
chopped fresh tomato for garnish
1 cup fresh basil coarsely chopped
Step by Step Instructions
- Heat the olive oil in a large thick bottomed pot over medium-high heat Saute onions, garlic, and salt until veggies start to soften.
- Stir in peppers, zucchini and stock.Bring to a simmer and cook until pepper is soft, about 10 min.
- Stir in the spinach and basil just until wilted. Use an imersion blender to blend until smooth. Add more salt as needed
- Serve hot with chopped fresh tomatoes if desired
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