There is nothing like a warm bowl of soup on a cold and windy snow day. Currently the entire North East is getting a taste of Stella, the March Nor’easter that is (hopefully) the last glimpse of winter ’16/’17. With most of the region either off, or working from home during this blizzard, we are all seeking the warmer temperatures – whether that be a cozy throw, hot coals in the fireplace or the warmth (and aroma) of a bowl of soup.

Liz Hardy shared with us the most perfect soup for a day like today: Winter Vegetable Soup 

This hearty recipe is full of flavors from the vegetables, potatoes, beans, spices and wine! We hope you enjoy!

You will need: 

2 tbsp avocado oil or olive oil
1 small onion, chopped
3 carrots, diced
4 celery stalks, diced
4 garlic cloves, minced
4 medium sized yukon gold potatoes, diced
1 tsp dried thyme
1 box chopped tomatoes (26oz)
6 cups chicken broth
1 bay leaf
2 parmesean rinds
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 (15oz) can cannellini beans, drained and rinsed
5 oz fresh baby spinach
1/2 cup of white wine or dry vermouth
2 tablespoons pesto
Freshly grated Parmesan cheese, for serving

Instructions: 

Heat 2 tablespoons oil over medium heat in a large, heavy pot.  Add the onions, carrots, celery, potatoes, garlic and thyme and cook over medium heat for about 8-10 minutes until the vegetables begin to soften.

Add the tomatoes, chicken broth, bay leaf, parmesan rind, salt and pepper to the pot.  Bring to a boil, then simmer uncovered for about 30 minutes, until the vegetables are tender.

Discard the bay leaf and parmesan rind.  Add the beans, pesto and, wine and cook until heated through.  Right before serving, add the spinach leaves and cook until just wilted. Serve hot in bowls topped with a sprinkle of freshly grated parmesan cheese.

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