Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Supply: 2 to 4 persons
3 tablespoons extra-virgin olive oil
1 pound of mixed mushrooms (cremini, mushroom, button), cut
1 yellow onion, diced
3 garlic cloves, minced
1 red pepper, cut into strips
1 celery stalk, ding
1 carrot, cut block
1 zucchini, cut into semicircle
1 tablespoon caper
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon sea salt
With a little pepper
15 ounces of canned tomatoes
1 cup vegetable soup
1/2 cup dry white wine
1/2 cup fresh basil, roughly chopped, for
Choose between 2 and 3 cups of pasta, cooked
Add mushrooms, let them cook for 10 minutes, let them release water and start brown.
Add onion, garlic, red pepper, celery, carrots, zucchini, capers, oregano, chili flakes, sea salt and pepper, and cook for 7 minutes.
Pour the tomatoes, vegetable soup and white wine into it. Cover the pan, boil, and simmer for 30 minutes.
5. Add fresh basil and season with sea salt and pepper.