Maced Minestrone

• 2 tablespoons safflower oil
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 1/2 cup diced celery
• 2 cups diced peeled carrots (about 6 medium carrots)
• 1 cup diced peeled potatoes, preferably yellow Finn
• 1 cup diced red bell peppers
• 1 cup diced stewed tomatoes
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground ginger
• 3/4 teaspoon ground mace
• 6 cups rich chicken broth
• 1/2 cup chopped basil

1. In a large kettle over medium heat, heat the oil and butter.
2. Add the onion and cook, stirring, until it is softened, about 2 minutes.
3. Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil.
5. Lower the heat and simmer, uncovered, until the vegetables are very tender, about 1/2 hour.
6. Stir in the basil and serve.

safflower oil, unsalted butter, onion, celery, carrots, potatoes, red bell peppers, tomatoes, cayenne, ground ginger, ground mace, chicken broth, basil

Taken from cooking.nytimes.com/recipes/9055 (may not work)