I am a foodie, so I welcome authors with recent book publications to share their favorite recipes with my readers. I don’t care if you are self-published or traditionally published, as long as the book was published within the last year. Feel free to contact me with your favorite dish via my contact page.
This sounds like an easy, tasty soup for a crowd on a cold winter’s night. Thanks, Amy Hatvany! And please be sure to check out Amy’s latest book below. She’s got another one coming out in March!
Author Amy Hatvany, photo by Alison Rosa. Click the photo to visit her website.
Amy’s Easy Italian Roasted Red Pepper and Tomato Soup
6-8 cloves finely chopped garlic
3 cups diced carrots (shortcut: bag of frozen crinkle cut carrots)
2 Tbsp Italian seasoning
1 tsp black pepper
1 Tsp red chili flakes (optional)
3 cartons Roasted Red Pepper and Tomato soup
Approx. thirty frozen meatballs (Costco, or Trader Joes, thawed & cut in half. Omit if you prefer a vegetarian soup, or you can use cooked Italian sausage.)
2 32 oz cans of dark red kidney beans, drained and rinsed
1 32 oz package frozen cut green beans
Add all ingredients into a large stock pot. Stir well, bring to a boil, then let simmer on low, covered, for at least an hour. Serve with your favorite crusty Italian bread, sprinkle the soup with grated Parmesan cheese. 🙂
This soup is great on the stove top, but for a crock pot, all you have to do is add all the ingredients, put on low heat for 8 hours, or high for 4, Stir occasionally.
Novel in a nutshell: What happens when two sisters who were torn apart when their young mother abandoned them—and grew up in tragically different circumstances—reunite thirty-five years later to find her? For readers who love Jodi Picoult, acclaimed author Amy Hatvany fearlessly explores complex family issues in her gripping, provocative new novel.
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