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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 2 x red bell pepper, minced
- 2 c. canned beet, liquid removed, and, diced
- 15 x cloves roasted garlic
- 1/2 tsp dry sage
- 1/2 tsp dry basil
- 1/2 c. red wine
- 1 Tbsp. balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 x bay leaf
- 7 c. vegetable stock
- 1/2 c. minced fresh parsley
Direcciones
- In a large soup pot, heat the oil. Add in the onion and red peppers; saute/fry for 2 to 3 min or possibly till the pepper is tender.
- Add in the beets, roasted garlic, sage, basil and wine. Simmer another 2 to 3 min, allowing the wine to reduce by half.
- Add in the balsamic vinegar, salt, black pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer 15 min.
- Remove the bay leaf and garnish with parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 44 | 39% |
| Total Fat 5.04g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1401mg | 58% |
| Potassium 245mg | 7% |
| Total Carbs 13.47g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.87g | 5% |
| Protein 1.3g | 2% |
