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Ingredients: 1 chopped potato, baking 3 sliced bell pepper, red 217/10000 Ounce(s) salt 217/10000 Pound(s) minced garlic 4/23 Ounce(s) fennel seed 1/2 sliced onion, yellow 1 1/4 Ounce(s) tomato paste 97/1242 Quart(s) olive oil 44 Ounce(s) chicken broth 163/5000 Pound(s) parmesan cheese Directions: 1. Deseed the red peppers and cut into small pieces. Saute in a covered sauce pan with 1 tablespoon olive oil for about 10 minutes. This is an easy way to get roasted red peppers. While this is happening proceed to the next step. 2. In a large pot over medium heat, heat the olive oil. Add the onions and fennel, toss to coat the vegetables with oil, and cook, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the garlic and cook, stirring, for another 2 minutes. 3. Season the vegetables with salt and pepper, add the red peppers, potato, tomato paste, and chicken broth, and stir. Bring to a boil, then reduce the heat and simmer for 25 minutes. Transfer the soup in batches to a food processor or a blender and pure'. Adjust the seasonings to taste. Serve with Parmesan cheese on top. Serves 6 Wine suggestion: Bianco di Custoza Comments: Like Trattoria Restaurant type
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