|800 ml||vegetable stock|
|100 g||potatoes (waxy)|
|3 cobs||baby corn|
|100 g||white beans (canned)|
|2 tbsp||olive oil|
|1 tbsp||white balsamic vinegar|
Zinfandel, California, 2010
This Californian red wine goes perfectly with this hearty vegetable soup. The aromatic variety of dark forest fruits and the flavor from barrel maturation complete the enjoyable experience of this wine.
Finely chop garlic. Remove seeds from the chili pepper and mince. Finely dice leek, zucchini, broccoli, potatoes, onions, and carrot.
Sauté garlic, chili, onion, potatoes, leek, and carrot in olive oil over medium heat. Deglaze pan with white balsamic vinegar.
Fill pan with vegetable stock and season with nutmeg, salt, and pepper. Next, add zucchini and broccoli and simmer the soup on medium heat for approx. 7 - 10 min.
Meanwhile, dice the tomatoes and slice green onions into rings and basil into strips. Quarter baby corn lengthwise.