INGREDIENTS
4 cups
chicken broth
1/2 cup
oil packed sun dried tomatoes
1 large
yellow onion
3
yellow bell peppers
3 cloves
garlic
1/2 cup
olive oil
1 cup
walnuts
1 cup
flat leaf parsley leaves
1 cup
mint leaves
1 1/2 oz
parmesan cheese
1
juice of lemon
2 tbsp
pomegranate molasses
2 tsp
kosher salt
1 serving
black pepper
2 cups
umbrian