Fall confetti soup

As teachers it is inevitable that a virus gets one of us every year.....this time my husband has come down with the swine flu. This has got to be the worst type of sick I have ever seen! His fever is very high and all he has the energy to do is sleep and cough. I am hoping that a nice soup will warm him up and give him some energy to help in his recovery. A little battle of veggies versus viruses if you will....

Soup is also economical. It is a great way to make a decent meal out of few resources. I am always amazed at how a "little of this and a little of that" can come together to make such a tasty meal. This one used mostly pantry items and required no special trip to the grocery store, which is great since I am also in self isolation until I see if I am sick...

By the way, in order to make it low-fat, omit the oil and sautee in broth or additional wine.

Fall Confetti Soup

Ingredients

2 TBS olive oil

1 stalk of celery chopped (approx 1/2 cup)

1 large carrot chopped

1/2 large onion chopped (about 1 cup)

2 cloves garlic, minced

6 TBS oregano

6 TBS basil

1 cup chopped potato

1 cup white wine

6 cups vegetable broth

1 can cannelini beans

2 cups frozen spinach (any green would do)

Salt and Pepper to taste

Method

1. In oil saute celery, carrots and onion.


2. Add sun-dried tomato and hot pepper. Continue to saute until onion is nearly transluscent and onion is soft.


3. Add garlic and spices being careful not to burn.


4. Stir in potato, saute for a few more seconds then add wine.


5. Bring wine to a boil and let boil for about 3 minutes.


6. Add broth and bring to a boil.


7. Reduce heat to a simmer and cook for 15 minutes.


8. Add beans and greens, heat through and adjust seasoning if necessary.

The flavoring on this was divine! The sundried tomatoes gave the soup a hint of tomato without creating a tomato broth and the beans and potatoes made it filling! All in all I am so pleased with this soup... now if I can just be sure that I don't have the swine flu.....