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One Soup, Four Wines – Part 1

One Soup~ Four Wines - Part 1 recipe image
This recipe collection focuses on the essential flavor bases for a sophisticated Mediterranean bean soup. It details the preparation of a vibrant infused olive oil, combining garlic, sage, rosemary, and parsley with both regular and extra-virgin olive oils for depth. Additionally, it guides you through making a slow-cooked sofregito, a robust tomato-onion base simmered with herbs until deeply caramelized. These components provide the aromatic backbone for hearty vegan soups, ensuring every bowl is packed with complex, home-style flavor. Perfect for meal prepping, these bases can be made in advance and stored for quick weeknight meals or special gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1050
Dietary: Vegan
Description
This recipe collection focuses on the essential flavor bases for a sophisticated Mediterranean bean soup. It details the preparation of a vibrant infused olive oil, combining garlic, sage, rosemary, and parsley with both regular and extra-virgin olive oils for depth. Additionally, it guides you through making a slow-cooked sofregito, a robust tomato-onion base simmered with herbs until deeply caramelized. These components provide the aromatic backbone for hearty vegan soups, ensuring every bowl is packed with complex, home-style flavor. Perfect for meal prepping, these bases can be made in advance and stored for quick weeknight meals or special gatherings.
Ingredients
  • olive oil (regular)
  • minced garlic
  • minced sage
  • minced rosemary
  • minced flat-leaf parsley
  • extra-virgin olive oil
  • salt and pepper
  • extra-virgin olive oil
  • chopped onion
  • minced garlic
  • plum tomatoes, peeled, seeded, and chopped (fresh or canned)
  • minced flat-leaf parsley
  • minced sage
  • salt and pepper
Directions
  1. 1
    For the Infused Olive Oil: In a small pot, heat the regular olive oil over medium-low heat.
  2. 2
    Add the minced garlic, sage, rosemary, and parsley to the warm oil.
  3. 3
    When the oil begins to sizzle gently, remove the pot from the heat.
  4. 4
    Let the mixture sit for a few minutes until the herbs turn bright green and infuse the oil.
  5. 5
    Allow the oil to cool slightly, then stir in the extra-virgin olive oil.
  6. 6
    Season with salt and pepper to taste, ensuring the mixture is heavily seasoned as it will be used sparingly.
  7. 7
    For the Sofregito: Heat a heavy sauté pan over medium heat and pour in the extra-virgin olive oil.
  8. 8
    Once the oil is hot, add the chopped onions and cook over low heat, stirring occasionally, until they turn soft and golden brown, about 20 minutes.
  9. 9
    Stir in the minced garlic and cook for another 5 minutes until it begins to color slightly.
  10. 10
    Add the chopped plum tomatoes and cook slowly, stirring occasionally, until they begin to blend with the onions, about 20 minutes.
  11. 11
    Add the minced parsley and sage, and cook for another 10 minutes to meld the flavors.
  12. 12
    Season with salt and pepper to taste.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1050kcal
% Daily Value *
Total Fat 115g177%
Saturated Fat 16g80%
Sodium 150mg7%
Total Carbohydrate 25g9%
Dietary Fiber 5g20%
Sugars 12g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: infused oil, sofregito, garlic, sage, rosemary, parsley, olive oil, tomatoes, onion, mediterranean, vegan, soup base, herbs, cooking oil, flavor base, slow cook, caramelized onions, bean soup, meal prep, aromatic
Read it online: https://www.chefs-mate.com/recipe/one-soup-four-wines-part-1/