INGREDIENTS
4
large red bell peppers, roasted seeds removed
1 tsp
olive oil
1
medium onion, chopped
1
medium carrot, peeled and chopped
2
garlic cloves, chopped
1 tsp
herbs de provence
1/4 cup
fresh parsley, chopped
3 cups
fat free chicken broth (or vegetable stock)
1
medium russet potato, peeled and chopped
1/4 cup
dry white wine
Salt and freshly ground black pepper
2 tbsp
fat free sour cream
1/4 cup
Parmigiano Reggiano cheese