Mediterranean Harvest Soup

Mediterranean Harvest Soup

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  • 6 to 8 cloves garlic, smashed
  • 1 large sweet onion, sliced
  • 1 eggplant, cut in bite-size pieces
  • 3 to 4 fresh bell peppers, sliced
  • 2 zucchini, sliced in half moons
  • 1/2 pound potatoes, cut in bite-size pieces
  • Olive oil, for coating vegetables
  • Salt, to taste
  • 4 ripe tomatoes or 1 (14-ounce) can whole tomatoes, drained
  • 4 to 6 cups water, vegetable stock or chicken stock
  • 1 (14-ounce) can, pitted small black olives
  • Bouquet garni (see note)
  • Deli-made olive tapenade or Romano cheese, to garnish (optional)


Mix garlic, onions, eggplant, peppers, zucchini and potatoes in a large baking pan. Toss lightly with olive oil and a sprinkle of salt. Roast in a 425º F oven for 15 to 20 minutes.

While vegetables are roasting, stir tomatoes into heated stock. Stir in roasted vegetables and bouquet garni; simmer for 10 to 15 minutes, then add black olives

Serve with a healthy portion of Basic Soft Polenta and a spoonful of prepared olive tapenade.

Special notes:

A bouquet garni is a collection of herbs and spices wrapped in cheesecloth or a muslin bag that is added to a stock for flavoring, then removed at the end of the cooking time. For this recipe, use parsley stems, a bay leaf, a sprig of thyme, and 5 to 7 cracked peppercorns.

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