re: Which seasonings would you add to this soup?

Turned out great. Here's the recipe. I added generous amounts of thyme, basil, oregano and parsley, as well as cayenne. Green olives would have been a great addition as well, as would have been cauliflower. I'd have to think about when it would make sense to add the green olives if I went that route next time.

I served it piping hot and added enough spice such that you couldn't tell how much of the heat in your mouth was from the temperature or the spice. I'd recommend yellow bell pepper as opposed to green. The key here is using big chunks of vegetables (one square inch is what I went for with everything but the tomatoes, which I cut even larger). I also sliced (but did not cut all the way in half) some cherry tomatoes, which ended up soaking up a ton of flavor and resulted in a nice little treat when bitten into.

I found myself wishing I was eating it on my front porch on a cold winter day. Great dish.

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