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Categories:
olive oil yellow onions celery garlic mushrooms Italian parsley tomato puree tomato paste red wine chicken broth red pepper oregano basil rosemary bay leaves pepper kosher salt sugar Parmesan cheese
Viewed: 42 - Published at: 3 years agoIngredients
- 1/4 cup olive oil (I used just enough to lightly cover the bottom)
- 2 yellow onions, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced
- 8 ounces mushrooms, chopped
- 1/2 cup Italian parsley, chopped
- 2 (28 ounce) cans tomato puree
- 6 ounces tomato paste
- 2 cups red wine (Be sure it is a good drinking wine.)
- 2 cups chicken broth
- 1/2 teaspoon red pepper flakes
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon rosemary, dried
- 2 cloves, whole
- 2 bay leaves
- 1 1/2 teaspoons pepper
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- parmesan cheese
Method
- In a 6 quart soup pot, add olive oil, onions, celery, garlic, mushrooms and parsley.
- Cook over med. heat until the vegetables are soft. Add the rest of the ingredients and bring to a slow boil.
- Turn down to simmer and let it cook for at least two hours. Stir occasionally. We like ours thick so sometimes I simmer it for three hours. Be sure to take out the bay leaves before serving.
- Great with pasta of your choice. Top with grated parmesan cheese to serve.
