Ingredients

5 tablespoons olive oil

4 garlic cloves, thinly sliced

1 onion, finely chopped

1/4 reaspoon thyme

1/4 raspoon red pepper flakes

2 pounds diced green, yellow, and red bell peppers (about 2 of each)

6 cups Chicken Stock

2 pounds peeled and cubed new white rose potatoes

2 tablespoons chopped fresh parsley

Zuppa Di Patate E Peperoni

Serves 4 to 6

Pour the oil into a large stockpot. Add the garlic, onion, thyme and red pepper flakes and cook over medium heat until the onion starts to sizzle. Reduce the heat to a simmer, cover and cook for 5 more minutes.

Uncover the pot and raise the heat to high. Add the diced peppers, stir well and cook for 2 minutes. Add the chicken stock and the potatoes and bring to a boil. Reduce to a simmer, cover and continue cooking for 30 minutes, stirring every 10 minutes. Pour 2 cups of the soup mixture into a blender and process until smooth. Stir this back into the rest of the soup mixture along with the parsley and simmer 15 more minutes.