Yellow Pepper Soup

Instructions:

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1. Heat the oil over medium-high heat in a large pot. Add the onion, carrot, and celery and fry, stirring frequently, until the soffritto vegetables soften and color slightly, about 10 minutes.

2. Add the peppers to the pot and cook, stirring to coat them thoroughly with soffritto. Cook the peppers until they soften a little, 3 minutes or so, then add the potatoes and stir to mix all the vegetables together.

3. Add the bay leaves and Brodo. If the liquid doesn’t cover the vegetables by 1 inch, add more Brodo (or water) until they’re sufficiently covered. Season with salt and pepper and bring the soup to a boil. Reduce to a simmer for about 30 minutes (it’s ok if the beans get mushy).

4. Bruise the thyme by crushing it with the flat side of a knife and then add it to the pot. Continue to simmer the soup until the peppers are completely soft, about 15 minutes more.

5. Remove the thyme and bay leaves. Puree the soup in batches in a blender or food processor, incorporating 1/2 cup more olive oil for additional richness, if desired.

6. Strain the soup through a fine sieve, adjust the seasoning with salt and pepper, thin with Brodo if necessary, and serve warm with croutons and thyme leaves, if desired.