I made this soup Sunday afternoon after a very cold November Farmer's Market. Our booth was directly across from a vendor selling a beautiful array of fall vegetables. Next to me, was my friend who sells locally distilled whiskey. This soup features both: a healthy spread of vegetables and a splash of whiskey. When serving, I recommend topping with freshly grated Parmigiano Reggiano, and a splash of The Furies EVOO. For a vegan option, skip the cheese but still add the EVOO. It was truly out of this world! Wonderful for an afternoon of football or a light Thanksgiving lunch.
- 3T The Furies EVOO & more to finish when serving
- 2 onions, chopped
- 3 carrots, chopped
- 4 cloves garlic, crushed
- 2 celery stalks, chopped
- 1 fennel bulb, trimmed and chopped (I used half of a very large bulb)
- 2 zucchini squash, quartered lengthwise and cut in 1" chunks
- 14 oz can of chopped tomatoes
- 2t frozen fresh basil or 3T fresh basil. Pesto works too!
- 1t Greek Mountain Oregano
- 1 bay leaf
- 4-5 cups vegetable stock
- 1 can navy or pinto beans
- 1 bunch swiss chard, chopped or 2 cups fresh spinach, chopped
- 2T whiskey (can be omitted, add another teaspoon of vinegar instead)
- 1t balsamic vinegar
- salt & pepper to taste
- 1t EVOO
- freshly grated Parmigiano Reggiano
- Heat EVOO in a large saucepan. Add onions, garlic, carrots, celery and fennel and saute 5 minutes over medium heat. Add zucchini and cook another 2 minutes. Season with salt and pepper
- Add tomatoes, beans, basil or pesto, and vegetable stock, stir in oregano and add bay leaf. Bring to a boil. Turn heat to low, add whiskey and balsamic. Simmer gently for 20 minutes. Add swiss chard and stir gently to incorporate. Continue cooking for another 10 minutes.
- Shave cheese into individual bowls and top with a splash of EVOO.