Italian Yellow Pepper Soup

  • 1/4 cup olive oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • 2 Tablespoons capers rinsed
  • pinch of red pepper flakes or to taste
  • 3 large yellow bell peppers cored, seeded, and cut into big pieces
  • salt
  • 2 vegetable or beef stock

Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until golden, stirring often, for about 10 minutes. Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.

Add yellow peppers and salt, cover, and cook 10 minutes, shaking often. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes–until the peppers are soft.

Puree the mixture, then strain back into the saucepan. Ladle into bowls, garnish each with a few capers, and serve.

Soup Song


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