Since I learned veggie stock, I have been making soup all winter long. This is a combined effort from both Verly and JT. Verly with the on-the-soup-cooking-learning, plus some secret steps. Then JT, with the whole stock-confidence I needed. As well as the concept of "depth of flavor."
I have made 4 to 5 attempts, but today's seemed worthwhile because it tasted good, and the Sister liked it too.
Marti's Sunday Soup:
1 Tbsp olive oil
1/2 large onion, chopped
shallot
can of anchovies, or anchovy paste
minced garlic
1/2 cup of white wine
random/extras: soy beans, sweet potato (or butternut squash)
1 can of cannellini beans
1 Tbsp chopped fresh thyme
1 Tbsp chopped rosemary
2 garlic cloves, minced
red pepper flakes
5 cups (or more) vegetable stock and/or vegetable broth
2 bay leaves
1 cup of brown/wild rice (cooked separately)
bunch of bok choy,
salt, to taste
1/2 cup grated Parmesan cheese
1 Heat olive oil in a large pot over medium heat. Add onion, shallots ,thyme, and
garlic. Sauté 5 minutes. Add chopped anchovies. Sauté another 5 minutes. Add white wine.
2. While that is sautéing, sauté separately: sweet potato, soy beans, add cannelli beans. Add salt, pepper, red pepper flakes.
3. Add bean/vegetable mixture, 5 cups of stock, bay leaves, and all remaining spices to soup pot. Bring to a boil. Reduce heat, cover and simmer for one hour.
4. While soup is cooking, cook rice, separately per instructions
5. Add rice into soup
6. Saute bok choy/greens with minced garlic, salt, pepper, red pepper flakes for just a few minutes. Add into soup. Let simmer for 5 minutes +
7. Serve with parmesan cheese on top.
I welcome ANY comments and input if you have ideas to add to this recipe....non-meat. Though today's was a really good outcome, I still consider it a "work in progress." So comment, away if you have any thoughts, or try anything creative.
