"I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan."
cremini mushrooms, halved and sliced
( baby portobella or mushrooms of choice)
carrots, finely diced
celery ribs, finely diced
onion, finely diced
one can whole canned tomatoes
( 35 ounce)
fresh sage leaves, chopped
fresh rosemary leaf, chopped
garlic cloves, minced
2 1/2 quarts
low sodium soy sauce
one piece parmesan rind
( 2x2 inch)
butternut squash, cubed
curly kale, chopped
2 (15 ounce) cans
great northern beans, undrained
red wine vinegar
shaved parmesan cheese, for serving
Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
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Alton Brown's Winter Vegetable Soup (cont.)