Roasted garlic, wine, veggie & bean soup: My SICK soup

Roasted garlic, wine, veggie & bean soup



Last weekend, the weather change and sniffling coworker got to me, and I woke up sick.
On Sunday night, I found myself finally, really hungry, and wanting both garlic and soup. I had a bunch of vegetables hanging around, from the farmer’s market the day before (yes, I go when I’m sick!) and random leftover veggies, here and there. I rarely use fresh tomatoes in soup, but went for it, especially since so many readers commented on missing it come autumn on my recent post, and good call!

This recipe only uses half a head of roasted garlic, so, if you like, use the whole thing, especially if you double the soup – if not, save half to enjoy elsewhere. Perhaps serve it on the side, spread onto cuts of crusty bread. In my head, I was thinking “Do I want corn chowder?...Not realllllly…”.
The ingredient list may be long, but it’s a very easy, basic soup.

Ingredients:

• ½ head of roasted garlic
• 2-3 cloves of minced garlic
• 1 tablespoon of diced Hungarian spicy pepper, or use your favorite chili pepper, crushed red pepper or hot sauce to taste
• 1 ear’s worth of corn
• 1 cup of white beans – I used corona, which RULE, and navy
• 1 chopped red bell pepper or sweet pepper
• 1.5-2 cups of chopped tomatoes – I used a combination of cherry, roma and vine
• 2 sliced white mushrooms
• Handful of torn greens – kale, spinach, chard, etc.
• 3-4 cups of vegetable broth/water with appropriate buillion
• ¼ cup of white wine
• 1 tablespoon of olive oil
• 1 tablespoon of chopped fresh basil
• 1 tablespoon of chopped fresh parsley
• 1 bay leaf
• 1/2 teaspoon of dried oregano
• ½ teaspoon of dried thyme
• ½ teaspoon sea salt
• Good pinch of seasoning salt (I used some Spike brand stuff)
• Good pinch of onion salt (sure if you want onions use one!)
• Great dashes of freshly ground pepper

Optional: 1 cup of dried pasta

1. In a large saucepan, heat the olive oil on medium. Add the onions if using, 2 tablespoon of white wine, peppers, and mushrooms. Cook for 5-8 minutes, stirring well.

2. Add the garlic and dried herbs, salts and pepper; cook an additional 2-3 minutes, stirring.

3. Add the rest of the white wine, corn, tomatoes, fresh herbs and beans, cook and stir for an additional minute or so.

4. Add the broth/water, bring to a boil, and then lower to a simmer for a few minutes.

5. Add the pasta, tougher greens if you’re using (kale),run to the store and have Thomas watch it, I mean…cook on low for an additional 10 minutes or so, add the less tough greens (spinach, chard), and then, serve.

6. Enjoy. Top with additional fresh herbs if Publish Postdesired.



Fast forward to the end of the week, and I'm fine.
FYI, I'll be away on business for the next week, so if you have recommendations for the Half Moon Bay & San Fracisco, CA do send them my way...