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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 500F degrees. | 2. Lightly oil a baking pan. | 3. Halve and seed the peppers and place them cut side down on the baking pan. | 4. Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color. | 5. While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned. | 6. Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl. | 7. When cool enough to handle, slip off their skins and add the peppers to the soup pot. | 8. When the potatoes are tender, remove the bay leaves. | 9. In batches puree the soup in a blender until smooth and thick. | 10. Add salt and pepper to taste. | 11. Reheat gently, if needed. | 12. Serve topped with parmesan cheese. | 13. Also goes well with toasted bread with Parsley Pesto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow bell pepper	6			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	4	cups	chopped	256.0	59.776	7.04	0.64
carrot	1	cup	peeled chopped	52.48	12.2624	1.1904	0.3072
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
water	4	cups		0.0	0.0	0.0	0.0
potato	3	cups	peeled chopped	346.5	78.705	9.225	0.405
salt	1	teaspoon		-	-	-	-
bay leaf	2			-	-	-	-
salt pepper				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.