2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and sliced
4 cloves garlic, peeled
1 cup dry white wine
1 (9 inch) glass baking dish
salt and pepper to taste
1/4 cup olive oil
Heat 2 tablespoons of the oil in a skillet over medium heat. Saute onion and carrot until tender, about 5 minutes. Stir in garlic and wine. Reduce heat to medium-low and simmer 20 minutes.
Pour soup into dish, stirring occasionally. Cook until off-season, about 2 minutes. Stir in baking dish, salt and pepper. Simmer 3 hours, until thickened.