A few years ago, we stopped by Ingleside Vineyards in Virginia to taste a few of their wines. At the time we met Bruce Perrygo, a staff member who shared several of his recipes with us. If you are looking for a hot soup to warm your insides as the cold weather begins its march across the Midwest and East Coast, check out the recipe for Tomato and Spinach Soup.

Tomato and Spinach Soup

Ingredients

2 T extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 T minced garlic
½ cup Ingleside Cabernet/Merlot
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock
6 ounces fresh baby spinach washed, dried and shredded with knife
Salt and pepper to taste

Directions

1. Heat a medium soup pot over moderate heat.
2. Add oil, shallots and garlic and sauté 5 minutes.
3. Add wine and cook another 3 to 4 minutes.
4. Add drained tomatoes and crushed tomatoes, stir.
5. Add stock and stir to combine soup.
6. Stir in spinach in handfuls to wilt it and combine with soup.
7. Season soup with salt and pepper to your taste.
8. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Provided by Bruce Perrygo, Ingleside Vineyards, Virginia.

The article we wrote about the Ingleside Vineyards winery is available online.

Enjoy!
Kathy