Italian Vegetable Soup

A savory, tomato-red soup, thick with vegetables and fragrant with herbs, with just a touch of honey. “In tomato-based soups I always use a little bit of honey to counteract the acidity and enhance the flavor – it works wonders.”

Yield: Serves 6-8.

Ingredients

• 1/4 pound mushrooms, sliced
• 3 garlic cloves, minced
• 2 onions, chopped
• 2 tablespoons oil
• 1 teaspoon basil
• 1 tablespoon oregano
• 2 bay leaves
• Pinch of thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 cups crushed tomatoes
• 1 teaspoon honey
• 1/4 cup white wine
• 2 tablespoons tamari sauce
• 2 cups vegetable broth
• 2 cups cooked chickpeas
• 1 large green pepper, cut in julienne strips
• 2 tablespoons chopped fresh parsley

Directions

Saute mushrooms, garlic, and onions in hot oil. Add seasonings, tomatoes, honey, wine, tamari, and vegetable broth and cook about 1 hour. Add chickpeas, zucchini, green pepper, and parsley, and cook until vegetables are tender.

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