Alton Brown S Winter Vegetable Soup Recipe

Ingredients for Alton Brown S Winter Vegetable Soup

• 4 tablespoons olive oil
• Cremini Mushrooms
• 2 cups chopped carrots
• Celery Ribs
• Onion
• Kosher Salt
• Whole Canned Tomatoes
• Fresh Sage Leaves
• Fresh Rosemary Leaf
• Garlic Cloves
• 8 cups water
• Low Sodium Soy Sauce
• 1 Parmesan cheese rind
• Butternut Squash
• 5 cups chopped kale
• Great Northern Beans
• 1 tablespoon red wine vinegar
• Parmesan Cheese

How to Make Alton Brown S Winter Vegetable Soup

1. Heat 2 tablespoons olive oil in an 8-quart stockpot over high heat until shimmering.
2. Add 1 pound cremini mushrooms and sauté until browned, about 5 minutes.
3. Remove mushrooms from pot and set aside.
4. Reduce heat to low. Add remaining 2 tablespoons olive oil, 2 cups chopped carrots, 2 cups chopped celery, 1 large chopped onion, and 1 teaspoon salt.
5. Cook, stirring occasionally, until vegetables are softened, about 30 minutes.
6. Add 2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 4 cloves minced garlic, and cook for 5 minutes, stirring to break up tomatoes.
7. Add 8 cups water, 2 tablespoons soy sauce, and 1 Parmesan cheese rind. Increase heat to high and bring to a boil. This will take about 15 minutes.
8. Reduce heat to low. Add 1 medium butternut squash (peeled, seeded, and cubed), 5 cups chopped kale, cover, and cook until vegetables are tender, 30-35 minutes.
9. Return the mushrooms to the pot along with 1 (15-ounce) can cannellini beans (drained and rinsed) and 1 tablespoon red wine vinegar. Cook until heated through, about 15 minutes.
10. Remove the Parmesan rind. Serve warm, topped with shaved Parmesan cheese (optional).