Hearty Italian Tomato-Mushroom Soup

Plan Z Phase: This is a Z3 (ZReboot) recipe. From the refrigerator and my cupboard comes a simple Italian soup. Robust as it is, it can stand alone as a light meal with a small salad.

This is a very thick soup. If you like your soup thinner you can add tomato juice to thin it out. I’d say a couple of cups of juice would be plenty.

Serving Size: Each serving is 1-1/2 cups

Instructions:

• 1/2 large onion, diced
• 8 oz of mushrooms, chopped
• 1 Tbl olive oil
• 3, 15-oz cans diced tomatoes (organic if you can find them)
• 1/2 cup prepared basil pesto
• salt and pepper to taste
• tomato juice (optional)

Instructions:

Put the onions, mushrooms and olive oil in the bottom of a medium-sized soup pot. Cook on medium until the onions soften and the mushrooms give off their liquid and just start to brown on the edges. This will take 7 to 10 minutes.

Add the cans of tomatoes and the pesto. Heat on medium heat until the soup starts to bubble; then turn it down to a low simmer. Take out half of the soup and whiz it in a blender. Be careful, it will be hot! Then add it back to your simmering pot. This will give it a smoother texture and meld the flavors more. Total cooking time for the soup will be about 15 minutes until good and hot. If it is too thick, you can thin it out with tomato juice. Season with salt and pepper.

Enjoy!

Cheers,