Minestra di Verdure Inverno -- Winter Vegetable Soup

• 1 md. onion, chopped
• 1 bay leaf (whole if Turkish, 1/2 if Californian)
• 2 tabkespoons, Extra Virgin Olive Oil
• 1 carrot, large, thinly sliced
• 1 celery rib, large, thinly sliced
• 1 tablespoon, tomato paste
• 1/2 lb. sweet potatoes, peeled, cubed in 1/2" cubes
• 1/2 lb. Yukon Gold Boiling potatoes, cubed in 1/2" cubes
• 2 cups, vegetable broth, reduced salt
• 1-1/2 cupsm water
• 1/2 cup peas, frozen
• 2 tablespoons, dill, chopped, fresh

1. Cook onion with bay leaf and 1/2 tsp of salt in oil in large Dutch Oven or soup kettle over medium high heat.
2. Stir frequently until onion is soft.
3. About 5-6 minutes Add carrits abd cekert slices.
4. Cook, stirring often until soft, about 5 minutes more.
5. Stir in tomato past and cook for an additional minute.
6. Then add sweet potatoes, Yukon Gold Potatoes, broth, water and 1/4 tsp of pepper.
7. Simmer covered for about 20 minutes.
8. or until all the vegetables are tender.
9. Stir frequently during this time.
10. Discard bay leaf.
11. Puree 1 cup of the soup in a blender.
12. Return pureed liquid to the pot.
13. Returned the pot contents to simmer andf add peas and dill.
14. Cook until the peas are heated through.
15. About 5 minutes.
16. Sesib ti taste wut salt and pepper.

onion, bay leaf, olive oil, carrot, celery, tomato paste, sweet potatoes, boiling potatoes, vegetable broth, water, peas, dill

Taken from www.foodgeeks.com/recipes/22051 (may not work)