Friday, September 28, 2007

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

Roasted garlic, wine, veggie & bean soup

good 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.

I made souppppp

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...

21 comments:

Rural Vegan said...

I think I just found a use for the last of my summer tomatoes, which are getting a little soft. This weekend they become sick-soup!

jess (of Get Sconed!) said...

I'm honored! It was the same thing I did with mine.

Sarena Shasteen said...

I need some of that soup now. I am totally with you on the feeling crappy thing! I am glad to hear you are feeling better though!

Jamie said...

I'm going to have to file this away for later in the fall. I'll definitely be using it!

Janey said...

Sorry to hear you have been unwell. The soup looks great though!!

VeggieGirl said...

ugh, I know how you feel - between the dramatic changes in temperatures, and being surround by "sickies" at school, I have been under-the-weather for quite a few days. this soup (chock-full of garlic, my FAVORITE!! yum) looks like something that could make me feel better :0)

have a great business trip!

Melody Polakow said...

Beautiful soup.. roasted garlic is so delicious... I love that you use both roasted and raw garlic in your recipe.

Have fun on your trip!

urban vegan said...

Jess, that just looks PERFECT for when the weather changes. It's a magical moment, and you need a magical soup like this to heighten the experience.

Selina said...

wow that soup looks so good! i could definately eat that when im sick.

erica said...

Have fun in SFO! I have to go to Long Beach, CA this month for business as well - ugh. I'm supposed to do a "seminar" and I have NO IDEA what is going to happen. Just go with it, I guess.

Melisser; the Urban Housewife said...

Mmm, I need to make soup! I'll get in touch with you about SF!

scottishvegan said...

Sorry to hear you weren't well. That soup looks good enough to make anyone feel better!

maybepigscanfly said...

That soup looks delish and sounds like the perfect thing for a sick girl.

What part of SF are you going to be in? I've got lots of recommendations for you- just let me know where you're going to be. And if you want to meet up (if you have time) definitely let me know.

jess (of Get Sconed!) said...

maybepigs - so far, my plans are to go to maggie mudd's and ritual coffee, maybe herbivore for breakfast - so valencia area? really, I'm totally open..

Rachel said...

Cafe Gratitude in SF is a delicious Raw restaurant.

'Love of Ganesha' Indian shop on Haight street - their wonderful meditation room is an oasis admist the energy of the Haight.

bazu said...

Awww, feel better, Jess!

Vegan_Noodle said...

So glad you are feeling better. That soup looks like the perfect healing food!

Melisser; the Urban Housewife said...

Off topic! Remember our talk about dehydrators? THIS makes me want one: http://thedailyraw.blogspot.com/2007/09/spicy-spinach-and-pepper-taquitos.html

Paula from Only Cookware said...

I would definitely use the whole head of garlic for this one. This sounds and looks delicious.

catherine said...

I really need to start to make that soup right now because my daughter is sick.

muebles en rivas vaciamadrid said...

Of course, the writer is totally fair.