San Donato’s Recipes Advent Calendar: Winter Vegetable Soup
Winter is coming, or better it’s here, but don’t you worry we are fully prepared and if you follow this recipe you can be too!
This is one of those heartwarming soups that make all your worries and colds go away. All that you need on a cold winter evening.
We strongly suggest having it in front of the fire with a glass of Chianti Colli Senesi, and that will definitely send away those winter blues.
The great thing about this recipe is that you can use any combination of vegetables you have in the fridge, the process is always the same and the result just as good.
INGREDIENTS
- 2 Carrot
- 2 Celery Stick
- 2 Onion
- Garlic
- Sage
- Rosemary
- Extravirgin olive oil
- Salt and Pepper
- Tomato sauce
- Chianti Colli Senesi
- Potatoes
- Beans
- Purple Cauliflower
- Cauliflower
- Broccoli
- Kale
- Green Cabbage
- Bread for garnishing
Prepare your broth. Put, in a pot filled with water, 1 carrot, 1 celery and 1 onion, roughly chop them and bring to boil. Then cover the pot and turn off the heath.
In a large pan, heat olive oil, garlic, rosemary and sage. Finely chop the remaining carrot, onion and celery and add the to the pan. Stir fry your soffritto and add a pinch of salt.
Add in your preecooked beans and stir fry until they start lightly browning.
Pour in the tomato sauce and keep cooking, adding a pinch of salt and pepper. Once the sauce starts bubbling, add in your chopped vegetables and your potatoes and let it all roast in the sauce for a few minutes.
Pour in a few ladles of vegetable stock and let it cook until the potatoes and the vegetables become soft enough to be broken with a fork, adding every once in while, a ladle of broth.
Serve with bread broutons or toast and make sure you drizzle a little olive oil a crudo to bring out all the taste.
Pour yourselve a glass of Vermentino or Chianti Colli Senesi and enjoy!
