The "A-B-C's" of Soup

I am a huuuuuuuuge fan of vegetable soup. Homemade only. Or probably any homemade soup, but I haven't had much experience in others. Stew, yes. And yum also.

My mom (and hopefully she's not reading...) is a fan of diets. When she went on one, we all were able to 'benefit' from it. Hmmmm.... Well luckily some of the new recipies ended up on the family recipie list. Vegetable Soup. It is so good. Sorry Jamie but suprisingly it has NO garlic in it. Some Italian dishes ask that you not include it and this is one. Isn't that interesting?

This veggie soup has complex carbs, protein and definitely your share of vitamins and minerals for the day. And it is so good. Fresh romano cheese grated on top. Buttery french bread on the side. (I'm so bad!). The weather just changed here in Napa and I think I'm craving winter!!!!

In a LARGE pot:

• 1 shallot
• 1 onion
• 4 carrots chopped or (easier) almost a whole bag of baby carrots
• 3 stalks of celery chopped
• Splash of olive oil (small)

Brown these ingredients until the smells meld together and things don't get soft but you've let them go for a good 5 minutes.

Add:

• 1 cup of white wine and let it burn off the alcohol for a minute before adding the rest (and stir)
• 2 cups of water
• 2 cups of chicken broth (or one carton of chicken broth will work too)

And for the remaining 45 minutes of cooking you will simply simmer any of the following, depending on how much you like each:

• Zucchini (probably 2 small ones)
• Mushrooms (add now or they'll not combine with other flavors, and only add a half-carton or so)
• Swiss Chard (TRY IT!!!! This is bigger in Iron than spinach and is a traditional Italian flavor that absolutely makes this recipie awesome. Please don't leave it out simply because you've never used it! Chop it like lettuce and leave out the white stems. It will rock. Serious.)
• A can of kidney beans (for protein and for consistency - it will make the broth a bit thicker and heartier. Rinse and strain first! Also consider using low-salt because of how much salt is in the broth)
• Following their package's cooking guidelines: Rice, noodles or barley. (okay. You are definitely scared of the barley reference. It is my favorite grain and I recommend it completely. You will have to keep checking for when it is done but it is a low GI whole grain and is really yummy. I like it way more than rice.)

Remember, I am not one of those health-nuts or vegans. I was raised on a beef farm (well, kind of. Close enough for this arguement). And I attest that this dish is hearty and filling and soooo comforting. Try it!!! Serve it with a side of ribs for all I care. I'm just telling you, you're gonna love it.