A blog by ordinary people about living an extraordinary life
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.
Dice and chop all your vegetables and herbs.
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.
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.
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.