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“This is a great soup for a night when you need something warm, nutritious, and fast. It cooks up in about 20 minutes.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice onion, celery, pepper, and garlic.
  2. In a small dutch oven heat olive oil over medium high heat. When you can smell the oil's fragrance put in the onion, celery, and bell pepper.
  3. Saute on medium high for 5 minutes until soft.
  4. Add in the garlic. Stir constantly to avoid burning.
  5. Cook for another 3 minutes.
  6. Add Merlot to the pan. Be careful when you do this that you don't splash yourself.
  7. Stir another minute being sure to scrap the bottom of the pot to get all the good stuff from the vegetables carmelizing.
  8. Add in the can of tomatoes, water and spices.
  9. Bring to a boil.
  10. Add in bread crumbs and Parmesan cheese. Cook another 5 minutes.
  11. Optional: You can blend this together for a smoother consistency.

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