Westchester, with the cold weather around for a few more months how about trying a healthy, hearty, and nutritious vegetable soup that will warm you right up! It’ll snap you from your sweet Valentine’s Day hangover and put that leftover Champagne or white wine to good use!
Start buy chopping 1 cup each of Yukon gold potatoes, butternut squash, carrots, onions, and celery. If you have it available I recommend substituting a half a cup of fennel for half a cup of celery to add more depth in flavor.
Place the onions in the largest soup pot you own on low heat with 2 tablespoons of olive oil. Sweat the onions until they are translucent. Next drop in all of your vegetables.
Here is where I like to use my leftover prosecco or white wine. Take your leftover 750 bottle and fill the empty part with water. You will want to use 3 750ml bottles worth of liquid in total. I like dropping in the veggies first so that you don’t get any splash on your stove that you would usually get if you dropped the veggies into a pot of water.
Bring the liquid to a boil and then keep at a simmer for an hour. The low and slow cooking will create a flavorful broth. Your veggies should have softened at this point.
Test a potato, if the potato is cooked to taste the. You are almost there. At this point you want to add a can of cannelloni beans, a package of frozen chopped spinach, a tablespoon of roasted minced garlic, a tablespoon of parsley and a tablespoon of basil. Salt and pepper to taste. I like to salt at the end because if you salt early, some of your broth will evaporate and you can end up with a salty soup. Bring the soup to a boil once you have added the last of the ingredients.
Ladle and enjoy.