garbanzopalooza

A blog by ordinary people about living an extraordinary life

We’re gonna need a bigger pot

While Punxsutawney Phil did not see his shadow on Groundhog Day, meaning spring was a mere 6 weeks away, it certainly still feels like winter around here.  And nothing is better to warm a cold winter afternoon than making a big pot of hearty soup.  The recipe we used to inspire our soup came from Alton Brown (you can find the recipe here: http://www.foodnetwork.com/recipes/alton-brown/winter-vegetable-soup-recipe/index.html)

There were a few ingredients that I changed out in our recipe.  I was unable to find great Northern beans so I simply used cannellini beans.  Instead of using 2 1/2 quarts of water, I used 1/2 quart of vegetable stock and 2 quarts of water.  And of course less oil was used in our recipe.  As always, add or remove ingredients to fit your taste or dietary needs.

Ingredients

  • 2 tablespoons of olive oil
  • 8 ounces of crimini mushrooms, sliced (I bought them already sliced)
  • 2 medium carrots, peeled and diced
  • 2 celery stocks, diced
  • 1 large onion, diced
  • 2 garlic cloves, finely chopped
  •  salt
  • 35 ounces of canned peeled tomatoes
  • 2 teaspoons of fresh sage, chopped (about 6 large leaves)
  • 1 teaspoon of fresh rosemary, chopped
  • 1/2 quart of vegetable stock
  • 2 quarts of water
  • 3 tablespoons of low-sodium soy sauce (we used La Choy, which is also gluten-free)
  • Parmesan rind (we had a piece frozen)
  • 7 ounces of butternut squash, chopped
  • 5 ounces of curly kale, ribs removed and chopped
  • 29 ounce can of cannellini beans, not drained
  • 2 tablespoons of red wine vinegar
  • Parmesan for topping

Dice and chop all your vegetables and herbs.

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In a large stockpot, add 1 tablespoon of oil and warm over medium heat.  Add in the crimini mushrooms and cook for about 5 minutes, until very slightly browned.  Remove the mushrooms into a bowl.

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Add the other tablespoon of oil and cook the carrot, onion and celery over low heat for 30 minutes, until very soft.  Add the tomatoes, sage, rosemary and garlic.  Cook for 5 minutes, breaking the tomatoes up with a spoon.  Add stock, water, soy sauce and the Parmesan rind.  Bring the soup to a boil and boil for 15 minutes.  Add in the squash and kale.  Turn the soup down to a low simmer, cover and cook for 30 minutes.

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Add in the beans, mushrooms and vinegar.  Cook for about 15 minutes, until the soup is warmed throughout.  Serve the soup, topping with freshly grated Parmesan cheese.

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3 comments on “We’re gonna need a bigger pot

  1. Danny @ 1227 Foster
    February 9, 2013

    This is loaded with so much goodness — no wonder your pot was overflowing with so much flavor 🙂

    • peteandmeg
      February 11, 2013

      It also made so much soup that we had 2 containers in our freezer (probably at least 10 servings), which came in handy during the snowstorm last weekend.

      • Danny @ 1227 Foster
        February 11, 2013

        Can’t go wrong with great soup ready to go for those special nights! Hope all is well!

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