Savoy Cabbage Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 fresh bay leaves
2 medium maui onions (Peeled and Chopped)
2 medium carrots (Peeled and Chopped)
1/2 lb celeriac (Peeled and Chopped)
2 tablespoons fresh garlic, chopped
3 tablespoons summer savory (Chopped and split)
2 tablespoons French thyme (Chopped)
1/2 cup cilantro (Chopped and split)
2 teaspoons fine sea salt
2 teaspoons fresh cracked pepper
1 cup white wine (Bryara Portuguese)
8 cups homemade vegetable stock (fortified)
2 medium russet potatoes (Peeled and Chopped)
1/4 lb rutabaga (Peeled and Chopped)
3/4 lb fresh green beans (Blue Lake,Trimmed)
4 roma tomatoes (Chopped)
2 lbs savoy cabbage (Core removed and Sliced Thin)
8 cups Baby Spinach (Washed)

Preparation

In a Dutch oven heat olive oil and bay leaves.
Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
Add white Bryra wine and reduce by half.
Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
Bring the soup to a full boil and reduce to a simmer for 20-minutes.
Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
Place soup in warm bowls adding 1-cup fresh baby spinach and serve.