Maced Minestrone

Name: Maced Minestrone
Ingredients: 2 tablespoons safflower oil; 2 tablespoons unsalted butter; 1 large onion, diced; 1/2 cup diced celery; 2 cups diced peeled carrots (about 6 medium carrots); 1 cup diced peeled potatoes, preferably yellow Finn; 1 cup diced red bell peppers; 1 cup diced stewed tomatoes; 1/4 teaspoon cayenne; 1/4 teaspoon ground ginger; 3/4 teaspoon ground mace; 6 cups rich chicken broth; 1/2 cup chopped basil

13 ingredients

6 steps

Ingredients

2 tablespoons safflower oil
2 tablespoons unsalted butter
1 large onion, diced
1/2 cup diced celery
2 cups diced peeled carrots (about 6 medium carrots)
1 cup diced peeled potatoes, preferably yellow Finn
1 cup diced red bell peppers
1 cup diced stewed tomatoes
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
3/4 teaspoon ground mace
6 cups rich chicken broth
1/2 cup chopped basil

Directions

1

In a large kettle over medium heat, heat the oil and butter.
2

Add the onion and cook, stirring, until it is softened, about 2 minutes.
3

Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4

Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil.
5

Lower the heat and simmer, uncovered, until the vegetables are very tender, about 1/2 hour.
6

Stir in the basil and serve.