Inspired by my recent lunch in Santa Barbara and a recipe in the March edition of Food & Wine I've recreated the recipe altering it only slightly. I started on Saturday morning intending to serve it for lunch but errands got in the way so in to the fridge it went. As with most soups, I think it tasted better the next day. My alterations to the recipe were minor. I added about 1/4 cup of white wine to the soup just after the veges had softened and before adding in the tomato paste. I reduced the wine till it was almost evaporated. I also sprinkled some grated Granna Padano cheese over the finished dish and drizzled some olive oil over it as well. I'll post the entire recipe if anyone needs it but it can be found on the magazine's website too. I'll work on posting the pictures next. Oh yeah, the bread I made using the Artisan Bread in 5 min. a day method went extremely well with the soup.
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