Total Calories: 206
1 Prepare the broth, if necessary. Then, pour the oil into a large pot. Add the onion, celery, and carrot. Cook, stirring frequently, over medium heat until the vegetables are tender and golden, about 10 minutes.
2 Add the peppers, potatoes, and tomatoes and stir well. Add the broth and bring to a simmer. Lower the heat and cook 30 minutes or until the vegetables are very tender.
3 With a slotted spoon, transfer the vegetables to a food processor or blender. Puree until smooth.
4 Pour the vegetable puree into the pot. Heat the soup gently and stir in the milk. Do not allow the soup to boil. Add salt and pepper to taste. Serve hot, sprinkled with cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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