(Cooking) Sunday Soup

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.