I’ve been crossing my fingers the past few weeks that the winter-like weather we’ve been experiencing will flee, but it hasn’t. And as long it continues, I aim to make soup on Sundays. I like to think of this “tradition” as Soup Sunday. There is something to be said about blending fresh, flavorful ingredients to create a comforting, warm dish.  Also, I consider it a wonderful way to draw a good weekend to a close, or kick off the new week.

Last week, we made Chicken Noodle soup (recipe from Pure Flavor by Kurt Beecher, owner of Beecher’s Cheese and Pasta & Co.) and it delicious. Today, I made California chef, Alice Waters’ rendition of pasta e fagioli (a.k.a. bean and pasta soup), a traditional Italian dish that is easy to make and a good way to serve beans. From her cookbook, The Art of Simple Food, this soup exhibits great flavor from the vegetable blend (carrots, celery, tomatoes and onion) and marriage of sage and chile flakes.  You’ve got yourself soup with a kick.

After stewing to allow for the flavors to meld together, this pot of goodness is ready for the dinner table. But a meal at the O’Connor household wouldn’t be complete without a good bottle of wine. We cracked open Vin du Lac’s Barrel Select Syrah 2005.  Full of body, this wine complemented the soup just perfectly, with smokiness and spice as its main distinguishing flavors.  To my surprise, I also expienced a hint of chocolate after allowing the wine linger a bit. That said though, don’t shy away from pairing this wine with red meat, Putanesca, or a simple square of bitter-sweet chocolate.

As a side note, Sean and I are heading to Chelan in a few weeks and we’re looking forward to making a stop at Vin du Lac. Stay tuned for an update on our favorite French-inspired winery in Washington!