Cacciatore Stoup

From Rachel Ray

Ingredients:
3 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps, cut into bite-size pieces
3 large potatoes thinly sliced
2 cubanelle peppers, seeded and cut into bite-size pieces
1 large red bell pepper, seeded and cut into bite-size pieces
2 chicken breasts diced
1 large onion, cut into bite-size pieces
1 cup of red wine
1/2 teaspoon crushed red pepper
Salt and black pepper
3 slices white bread, torn
One 28-ounce can tomatoes, preferably San Marzano (one can diced and one crushed)
One 32-ounce container (2-4 cups) chicken broth (less if you want thicker liquid)
Crusty whole grain bread, to pass around the table
Handfuls of arugula

Directions:

In a Dutch oven or soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Brown the chicken but do not fully cook through. Then add the potatoes to brown and soften. Add the mushrooms, peppers and onion and cook until tender, 7 to 8 minutes. Season with the crushed red pepper and salt and black pepper to taste. Deglaze the pot with the red wine.

Add the chicken broth and bring to a boil. Add the tomatoes to the pot and break up with a wooden spoon. Cover the pot, lower the heat and simmer the stoup for 10 minutes.

Serve the stoup in shallow bowls with extra parmesan cheese and plenty of bread for mopping. Top with arugula.