Like many recipes, this one is a guideline and the vegetables and seasonings are largely changeable depending on what’s available at the market.  The most important thing is using good quality ingredients. I always use onion and garlic but the other vegetables can be added or substituted.It’s hard to go wrong!  A good selection of colors is always a good way to choose.  Having homemade chicken stock is the best and it’s not hard.  Even just simmering your leftover Thanksgiving turkey carcass or a roasted chicken carcass for a few hours will yield something so flavorful that you won’t believe it! So play in the kitchen and I promise you won’t be disappointed!  If you already have a soup on your menu, try one of my other delicious recipes for the holidays HERE!

Rustic Winter Soup

Yield: 4 main course servings or 8 appetizer servings 

1 small onion, roughly chopped

4 cloves garlic, chopped

1 carrot, finely chopped

4 oz. prosciutto, roughly chopped

1 sprig rosemary, leaves only, finely chopped

1 Tbsp. tomato paste

8 cups chicken broth

1 parmesan rind

1 large potato, cut into ½” cubes

1 can cannellini beans, rinsed

½ head napa cabbage, thinly sliced

½ bunch Tuscan kale or other hearty green (swiss chard, mustard greens etc.)

½ bunch Italian parsley, roughly chopped

Good bread, for serving

 Directions:

In a large soup pot over medium-high heat, add just enough oil to coat the bottom of the pot. Add onions, season with salt and sauté until golden about 3 minutes.  Add the garlic, carrot, prosciutto and rosemary.  Sauté until aromatic, making sure the garlic doesn’t burn.  Add the tomato paste and cook for 30 seconds.  Add the chicken broth, parmesan rind, potato, beans, cabbage and kale.  Season with salt and pepper. Cook until the potato is soft and the flavors have melded.  Taste and adjust seasoning to your liking.  Sprinkle with parsley. Serve with bread.