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Mozzarella Soup With Vegetables and Olives

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“Kalamata olives are recommended f0r this recipe.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large, heavy saucepan over moderate heat 1 minute.
  2. Add onion, carrots, celery, potato, garlic, bay leaf, and rosemary; cook, stirring often, 5 minutes.
  3. Reduce heat to low, cover, and "sweat" vegetables 10 minutes.
  4. Add broth, bring to gently boil, cover, and cook until potato is tender, about 15 minutes.
  5. Discard bay leaf and rosemary sprig; add evaporated milk, milk, and red pepper sauce and bring to a simmer.
  6. Off heat, add mozzarella and stir until smooth.
  7. Stir in olives and salt and pepper to taste.
  8. Ladle into heated soup bowls and serve.

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