I came up with this idea one day during the week. Ali and I were planning on
cooking pork, but she came home from work with a terrible cold. Ali's tried and
true cure for colds is sleep and soup, but of course we were out of canned soup.
Not wanting to make Ali wait the requisite 4 hours until I deemed a soup flavorful
enough, I figured out a way to quickly intensify the flavors. This is a great soup to
make after a weekend of guests when you have a bag of random veg left over from
the veggie tray.
Ingredients
2 c onion, chopped
1 c red bell pepper, diced
1 c carrots, chopped
1 c green bell pepper, diced
1 c celery, chopped
1 c yellow bell pepper, diced
1 c squash, chopped
Left over fresh herbs, tied in a bundle
4 garlic cloves, diced
1 cc white wine
6 c Vegetable (or chicken) stock
2 can white beans
Directions
Place a large soup pot over med heat and add EVOO. Once ready add onions and
cook 5 min stirring often. Next add carrots, celery, and squash. Season with salt
and pepper and cook another 5 min. Add garlic and cook 2 min, then add white
wine. Cook wine 3 min, then add half the stock (3 cups). Cover and let you veg
simmer about 20 min until everything is tender. Then using an immersion blender,
blend the mix until completely smooth (you can also blend in a processor). Once
blended add your remaining stock, beans, peppers and bouquet garni (herb bundle).
Cook until peppers are just tender, approx 20 min. The end should be a smooth
intensely flavored broth with nice crisp peppers for texture.
