Heat olive oil in a large pot over medium heat.
Stir in salted herbs and chili sauce.
One by one, add carrot, parsnip, onion, garlic, red pepper, mushrooms and dried herbs.
Reduce heat to medium-low and simmer until all vegetables are al dente.
Add cheese; mix well. Season to taste.
Add spinach all at once and cover.
Wilt spinach for a few minutes over medium heat and serve immediately.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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