and set aside. SautĂŠ onion, green pepper and garlic in olive oil in a large soup pot about 5 minutes. Add the chilies, spices, tomatoes, beans and salsa verde. Stir and let come to a boil; reduce heat and simmer, uncovered, for 10 minutes. Add chicken and simmer another 10 minutes, or until warmed through. Serve with toppings. MEDITERRANEAN BEAN SOUP This soup is full of nourishing vegetables and is spiked generously with garlic and olives.
With Our Homemade Soups, Bisques and Stews
1/4 cup extra-virgin olive oil 2 large cloves of garlic, minced 1 large onion, chopped 1 small green bell pepper, chopped 1 red bell pepper, chopped 1 t. dried basil 1 t. dried thyme Sea salt to taste 4 cups vegetable stock 1 28-oz. can petite cut tomatoes 1/2 cup Kalamata olives, chopped
316 Glebe Rd., Easton 410-820-7177 www.captainsketchseafood.com 61