Savoy Cabbage Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 2 fresh bay leaves
• 2 medium maui onions (peeled and chopped)
• 2 medium carrots (peeled and chopped)
• 1/2 lb celeriac (peeled and chopped)
• 2 tablespoons fresh garlic, chopped
• 3 tablespoons summer savory (chopped and split)
• 2 tablespoons french thyme (chopped)
• 1/2 cup cilantro (chopped and split)
• 2 teaspoons fine sea salt
• 2 teaspoons fresh cracked pepper
• 1 cup wine (bryara portuguese)
• 8 cups homemade vegetable stock (fortified)
• 2 medium russet potatoes (peeled and chopped)
• 1/4 lb rutabaga (peeled and chopped)
• 3/4 lb fresh green beans (blue lake,trimmed)
• 4 roma tomatoes (chopped)
• 2 lbs savoy cabbage (core removed and sliced thin)
• 8 cups baby spinach (washed)

Recipe

• 1 in a dutch oven heat olive oil and bay leaves.
• 2 add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
• 3 add bryra wine and reduce by half.
• 4 add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. stir the soup, do not cover.
• 5 bring the soup to a full boil and reduce to a simmer for 20-minutes.
• 6 add remaining summer savoy, cilantro and stir the soup. season soup with sea salt and fresh cracked black pepper to taste.
• 7 place soup in warm bowls adding 1-cup fresh baby spinach and serve.