17 Ingredients
  • 3 pounds ripe tomatoes, preferably Sun Golds or other heirlooms, cored, plus more for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 1/2 cup thickly sliced leek, white part only (1 small leek)
  • 1/4 cup diced fennel bulb
  • 1/4 cup diced celery
  • 1 large red bell pepper, seeded and roughly chopped
  • 3 large garlic cloves, chopped
  • Bouquet garni (2 sprigs fresh thyme, 1 bay leaf, and 2 sprigs fresh basil tied together with butcher’s or kitchen twine)
  • 1 tablespoon tomato paste
  • 3 cups chicken or vegetable broth, preferably homemade
  • Hot sauce to taste
  • Celery salt to taste
  • Coarse salt and freshly ground white pepper
  • 1/3 cup feta cheese, preferably barrel aged, crumbled
  • 1/3 cup black Taggiasche (Ligurian) or Niçoise olives, pitted and roughly chopped
  • 12 fresh basil leaves, julienned
Nutrition
118
6% daily value
6 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

15% 9

Saturated

12% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

2% 7

Carbs (net)

- 5

Fiber

6% 2

Sugars

- 3

Sugars, added

- 0

Protein

4% 2

Cholesterol

2% 7

Sodium

19% 464

Calcium

7% 73

Magnesium

4% 14

Potassium

5% 172

Iron

5% 1

Zinc

3% 0

Phosphorus

8% 53

Vitamin A

8% 75

Vitamin C

66% 40

Thiamin (B1)

3% 0

Riboflavin (B2)

7% 0

Niacin (B3)

3% 1

Vitamin B6

10% 0

Folate equivalent (total)

7% 29

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

26% 21
Comments
 
×