Comfort in a Bowl, Elegance in a Glass

There’s something about a bowl of soup that embodies pure comfort. It’s delicious, nourishing, and perfect for both a busy day or a cozy gathering. Almost everyone has a soup that a beloved family member once made—one that stirs up warm memories. Soup truly offers something for everyone, no matter the flavor. This recipe can be made vegetarian, enhanced with protein, or spiced up to your liking. However you prepare it, don’t forget to enjoy it with a glass of wine. After all, it’s not just food for the body—it’s food for the soul.

Brown ceramic bowl of butter bean and kale stew with torn bread on an olive-toned surface

Ribollita + 2023 DUX Vineyard Pinot Noir

8 oz. crusty sourdough bread, torn into bite-sized chunks (ideally stale)

2 tbs. olive oil

1 medium onion, diced

1 medium fennel bulb, diced (or 2 stalks of celery)

1/2 butternut squash, chopped

1 bunch of kale, stemmed, washed and chopped

2 medium carrots, diced

1 zucchini, diced

3 garlic cloves, diced

1 tsp. fresh rosemary

1/4 cup red wine

1 can (14oz.) diced tomatoes

4 cups vegetable broth

1 can (14oz.) cannellini beans, drained and rinsed

Parmesan rind

*If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the bread in an even layer on the baking sheet and bake for 10-20 minutes, or until dry. Set aside.

Heat the olive oil in a large pot over medium-high heat. Add the vegetables and cook, stirring occasionally, for 10-15 minutes. Add the rosemary and wine, then add the tomatoes, broth, beans, and parmesan rind. Cover and let simmer for 20 minutes.

Uncover and remove the rind. Stir in the kale and cook for 5 minutes. Stir in the bread, and season to taste. If you want a thicker consistency, add more bread.

Ladle into bowls and serve with an extra drizzle of olive oil and grated parmesan. Don’t forget to enjoy the rest of wine!

Bowl of creamy corn chowder topped with bacon and potatoes

Corn Chowder + 2022 Reserve Chardonnay

4 cups vegetable broth

1 1/2 cup milk

1 cup heavy cream

4 cups corn kernels

4 oz. bacon, chopped (optional)

1 large onion, finely diced

1 large carrot, finely diced

3 stalks celery, finely diced

1/2 lb. gold potatoes, chopped

1/2 lb. garnet yams, chopped

2 garlic cloves, diced

2-3 tsp. salt

1 tsp. black pepper

1/2 tsp. smoked paprika (or 1/4 tsp of cayenne for some heat)

2 chives, chopped

Place a large pot over medium-high heat. Add bacon and cook until browned. Remove the bacon bits with a slotted spoon and set aside. If you will not be using bacon, skip this step and add 2 tablespoons of olive oil to the pot to heat up. 

In the pot, add the chopped potatoes and yams and cook for about 5 minutes. Then, add the onion, carrots, celery, and garlic and cook for another 5-7 minutes, until the onion is soft. Sprinkle the salt, pepper, and smoked paprika into the pot, stirring to coat the vegetables. Cook for about a minute, or until fragrant. Add the corn kernels, then the broth, milk, and cream. Give everything a good stir, and then let it come to a light boil. Bring the heat down and let it simmer uncovered for about 15 minutes.

Ladle into bowls and garnish with chives and bacon. Serve with some toasted crusty bread and a bottle of chilled 2022 Reserve Chardonnay.