• Our Tasting Room is CLOSED & we’re moving to the Ranch – READ MORE!

Merlot Minestrone

This is a perfect dish for the cool fall days and winter nights. You’ll find this classic soup will tantalize your tastebuds and warm your insides. Sure to please everyone including our vegan fans.

Pairs with this wine...


6 cups vegetable broth
1⁄2 cup pearled barley or farro
3 lbs. seasonal fall vegetables
1 bunch kale chopped in 1 inch pieces 1 cup diced butternut squash
1 cup kidney beans
1 cup diced red onion
1 cup diced carrots
1 cup diced celery
1 cup diced celery root
1 cup diced purple sweet potato
1 bunch thyme de-stemmed and chopped 1 bay leaf
8 cloves garlic minced
1 bunch parsley, chopped fine
1 bottle Toad Hollow 2015 Merlot
Zest of 1 lemon


Bring vegetable broth to a simmer.
Turn to medium heat and add pearled barley, bay leaf, thyme, and garlic, cooking until tender (about 25 minutes).
Add wine (reserve half cup) and vegetables and cook until tender. Season to taste with salt and pepper, adding the reserved 1⁄2 cup of wine. Garnish with lemon zest and parsley.

Recipe by Chef Matthew Alain Paille, Owner of Epicurean Escape Catering