Dairy Free ·
Gluten Free ·
Sage and Mushroom olive oil ·
Sicilian Lemon balsamic ·
Soups and Breads ·
Vegetable Soup
Vegetable Soup
Submitted by Chef Jonathan Bardzik
Soups and Breads
Ingredients
- 2 tablespoons Fustini's Sage & Wild Mushroom olive oil
- 2 Portabella mushrooms, diced
- 2 cups cremini mushrooms, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon red miso paste
- 2 tablespoons sweet paprika
- 1 cup dry white wine
- 8 cups vegetable stock
- 1 medium head cauliflower, cut into florets
- 3 beefsteak tomatoes, cut into 2" dice
- 10 cups Portuguese kale, chopped
- Fustini's Sicilian Lemon balsamic
Directions
- Heat olive oil in an 8-quart stock pot or Dutch oven over medium-high heat. Add mushrooms and cook for 5-7 minutes until beginning to brown. Add onions and cook until softened. Add garlic and cook 1 minute until fragrant.
- Add tomato pasate, red miso paste and paprika. Cook for 1 minute until fragrant. Add wine and deglaze the pan, scraping up any brown bits.
- Add bay leaf, thyme sprigs, and vegetable stock. Simmer for 10 minutes, allowing the flavors to develop. Add cauliflower, kale, and tomatoes. Cook until cauliflower is just tender.
- Season to taste with salt, pepper and a splash of vinegar.
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