Ingredients
1 tablespoon olive oil1 large onion, chopped2 celery ribs, chopped1 large carrot, finely chopped1 poblano pepper, seeded and chopped3 garlic cloves, minced1 carton (32 ounces) reduced-sodium chicken broth1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/4 cup tomato paste2 cans (15 ounces each) cannellini beans, rinsed and drained1/4 cup vodka2 tablespoons Worcestershire sauce1/2 teaspoon sugar2 tablespoons lemon juice1 tablespoon prepared horseradish1/2 teaspoon pepperMinced fresh parsley, celery ribs, lemon wedges and hot pepper sauce, optional
Preparation
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add beans, vodka, Worcestershire sauce and sugar; return to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until vegetables are tender, stirring occasionally.
Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce.
