I love making soup.
It reminds me of the days when my dad would make homemade soup.
I would watch with anticipation as he diced vegetables. Make his own stock.
The kitchen had an aroma of a rainy countryside with an abundance of fresh herbs and vegetables waiting to be picked.
Homemade Vegetable Soup ( Sauteed Vegetables)
2 - 3 carrots
2 Zucchini squashes
2 – 3 sticks of celery
2 whole tomatoes ( or 1 can of diced tomatoes)
1/2 yellow onion
1/2 green cabbage
2 boxes of beef stock
2 tbsp. = 2 leaves of fresh basil
2 tbsp of extra virgin olive oil
2 small garlic cloves
Pepper and Salt to taste
Small chop 2- 3 whole carrots and 2 -3 sticks of celery.
Finely dice ½ yellow onion.
Mince 2 small garlic cloves.
In a large Le Creuset Pot or cooking pot,
add extra virgin olive oil and heat pan on medium temperature.
Toss in carrots and celery and sauté until vegetables start to soften.
Add onions and garlic and sauté until translucent in color. Do not brown !
Add 2 boxes of beef stock to pot and continue cooking over medium heat.
Roughly chop cabbage.
Chop zucchini squash.
Add cabbage, tomatoes and zucchini squash to pot.
Chiffonade 2 basil leaves and add to pot.
Reduce heat to low and cook vegetable soup slowly for 1 hr.
Add salt and pepper to taste.
For an added measure:
Add parmesiano reggiano cheese rind to soup pot while cooking.
Serve soup warm with sliced rustic baguette.
I like to serve this with an 07 Gabbiano Chianti Classico or an 07 Banfi Chianti Classico Reserva.
Both are low cost nice chiantis which are available at Bevmo for around $10 - $20 / bottle.
Nothing better than a hot bowl of soup and a glass of wine to warm the body and soul.