Rosenthal Style Vegetable Soup

Name: Rosenthal Style Vegetable Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters cooked black eyed peas; 946 milliliters rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces; 1 can diced tomatoes with green peppers (pureed); 2 mediums carrots, chopped into 1/2-in. pieces; 2 celery stalks, chopped into 1-in. pieces; 1 liters chicken broth; 2 Tbsps chopped fresh basil; 3 garlic cloves, minced; 2 servings Kosher salt and freshly ground black pepper; 3 Tbsps About olive oil, divided; 473 milliliters chopped radicchio; 1 white onion, chopped; 1 zucchini (sliced)

You can never have too many main course recipes, so give Rosenthal Style Vegetable Soup a try. This dairy free and vegetarian recipe serves 2. One portion of this dish contains roughly 25g of protein, 26g of fat, and a total of 663 calories. It is perfect for Autumn. Head to the store and pick up olive oil, rough-textured day-old bread, kosher salt and pepper, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 35 minutes.