| Ingredients: 1/4 Cup(s) oil, olive 1 Cup(s) chopped onion, red 4 Clove(s) smashed garlic clove 3 cubed potato, russet 1 Can(s) whole stewed tomatoes 1 Teaspoon(s) red pepper flakes 2 Tablespoon(s) fresh, on the sprig rosemary 3 Cup(s) chicken broth 1/2 Teaspoon(s) salt 2 Tablespoon(s) chopped basil leaves |
Directions:
In a dutch oven, saute onions in oil until soft but not browned. Add potatoes and stir. Cook for 5 minutes. Develop a fond and scrape up. Crush the whole tomatoes and add to the pot. Add red pepper flakes and rosemary. Add one cup of the chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add a half cup of the chicken broth. Bring back to a simmer and cook until the liquid is absorbed. Continue adding broth and simmering until all 3 cups have been added. Simmer until the liquid is absorbed then cover and let sit off heat for 5 minutes. Remove the rosemary. Stir in 1 tablespoon of chopped basil. Serve and garnish with oil and basil. |