We continue our successful collab between Wine Fever and Leeks and High Heels this winter. Today’s recipe is my comforting, hardy winter soup with red kidney beans, kale, pasta tomato paired with 2 fantastic wines from Italy. Yes, my soup is vegetarian, but I promise it’s totally comforting and yummy! and with this harsh glacial winter weather we ahve had this week, totally a MUST!
Our collab: Lola recommends a sublime white and red wine to savor with my recipe. She shares a little about the wine maker and I prepare for you an easy step-by-step recipe. When possible the recipe will come with a veggie ingredient you can substitute so our vegetarian friends can join in the fun too.
How does the song go : “Love and marriage, go together like horse and carriage” ? Well, that’s how I feel about wine and food: they go together. And contrary to what you may think I know very little about wines. I know enough to order in restaurants and what to serve at home but in a wine bar I like to be directed by the connoisseur and discover new wines from close and far away regions. I frequent several wine bar hot spots in Brussels but fell in love with Wine Fever and it’s boisterous hostess with the mostess owner Lola. She has some incredible little finds and some superb distinguished jewels in her wine cellar but truly excels in recommending the perfect wine just for you. And now we are going to pair wine with food for you!
THE WINTER COLLAB –
She has selected 2 wines from Italy
WHITE WINE – Lugana « I Frati » DOC de l’Azienda Agricola Ca’ Dei Frati 2016
(100% Turbiana) 16,75€
The wine estate located in the north of Italy, south of the Lake Garda, enjoys a rather southern climate favorable to growing white grapes varieties. The domain is very renowned in the region for his white wines with protected designation of origin (en appellation) Lugana, from the grape variety Trebbiano di Lugana, surnamed Turbiana. The wine has a clear colour and at the nose shares floral aromas, white fruits and almonds.We can also perceive a hint of oak, which comes not from a wood ageing as the vinification is done in stainless steel tanks, but is a characteristic of the grape variety. In the mouth, it is well structured, buttery but also very fresh.
RED WINE – IGT Maremma Toscana de Berretta 2015
(80% Sangiovese & 20% Cabernet Sauvignon) 15,30€
Already 10 years ago Berretta started their production on the maritime side of Tuscany with vineyards of Sangiovese et Cabernet Sauvignon aged 10 years.
The wine blend of 80% Sangiovese and 20%Cabernet Sauvignon, yields an ample red wine with rich tannins with red fruit aromas like blackberries, cherries, blackcurrant as well as hints of cinnamon and clove. Being oak aged allows it to develop and bring balance it’s complex flavour and aroma.
SASA’S RECIPE :
I made a very comforting hardy soup to keep you warm this glacial winter. The soup has hardy winter ingredients such as kale, carrots and red kidney beans. Conchiglie pasta (seashell shaped pasta), a can of tomatoes and some fresh chopped basil make you dream of summer! Add chicken, beef or salmon to pimp this vegetarian soup.
HOW TO ORDER THE WINE ( Belgium only) – Pop in the shop (open Tuesday to Sunday from 16H to 21H) to pick up a bottle or you can pre-order the wine by sending me an email at Sandra@leeksandhighheels.com.
Sasa's Winter Minestrone Soup and Lola's wine selection
Yield 4 portions
- 300 gr pasta, small seashell shaped pasta like conchiglie
- 1 small onion, chopped
- 3 celery stalks, chopped
- 3 medium carrots, chopped
- 1 can diced tomatoes
- 1 can red kidney beans, rinsed
- 1 fresh kale, remove storks
- 2 bay leaves
- 4 sprigs of fresh thyme
- hand full of fresh basil, chopped
- 50 gr Parmesan cheese , grated
- Cook the pasta as per packet instructions, splash some olive oil over them when drained to avoid sticking together and set aside.
- In a large pot heat some olive oil add the onion and sweat for a few minutes. Add the celery and carrots and cook for a few more minutes.
- Add the can of diced tomatoes and kidney beans. Add the basil (reserve some), thyme and bay leave and the vegetable stock. Bring to a boil for a few minutes. Turn the heat down and simmer covered for 30 minutes.
- Remove lid, add the kale, let simmer for 2 more minutes. Add the pasta and remove from heat. Taste and season with salt and pepper.
- Serve in bowls with grated Parmesan, fresh chopped basil.
recipe on www.leeksandhighheels.com by Sandra Slawinski