Recipe courtesy of

Chef Edward


Phone: (630) 739-5200



Ingredients -


2 T. Olive Oil

2 pc. Garlic Cloves, Minced

1 pc. Onion, Small Dice

1 pc. Carrot, Small Dice

2 pc. Celery, Small Dice

1 pc. Zucchini, Small Dice

1 pc. Tomato, Small Dice

(Optional) Other Seasonal Vegetables

2 Qt. Vegetable Stock

1/2 C. Tomato Sauce

4 oz. White Wine plus 1 pinch Saffron

1 pc. Bay Leaf

2 T. Fresh Herbs (Basil, Oregano, Parsley, or ....)

As Needed, Salt + Pepper

(Optional) 1/2 C. White Wine





Method -

Prepare "Mise en Place", Peel carrot (ceramic peelers and graters are the best), mince garlic and cut all vegetables into a small dice, reserve on a tray. Add one large pinch of Saffron to the white wine and let steep for 5 minutes. Heat Olive oil in a soup pot and saute onions and garlic until transparent, add remaining vegetables and saute a few minutes until light brown color is achieved, add saffron and wine add let reduce. Add vegetable stock (or chicken stock) and remaining ingredients and bring to a boil, reduce heat and let simmer for at least 30 minutes, taste and adjust seasonings.
John Boos Maple Blocks & Cutting boards are # 1 (these are the best cutting surfaces). Made in the USA.

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