We have been very spoiled the last few days with beautiful early-fall-like weather. However, waking up this morning it was clear that winter really is drawing near.

It seems that most people dread the first true signs of winter like frosty car windows in the morning, the final leaves falling from the trees and the first snowfall. And I guess I understand to some extent...I mean winter does mean shoveling boat-loads of snow (if last year is any indication of what we are in store for this year in Toronto), dreary gray skies, and cold and soggy feet from sludging through the slush and snow.

But I can't seem to help it. I am one of those people who actually looks forward to winter. I love bundling up warm to go outside wearing cozy and soft sweaters, going for long walks against a wintry landscape, sipping hot cocoa after spending time in the snow and (my personal favorite) snuggly up next to a roaring fire with a glass of full bodied red wine.

Another favorite winter weather pastime is creating rustic and hearty homemade soups and stews...this one will be sure to warm you up no matter what kind of wintry weather is happening outside.

Rustic Winter Chorizo and Chickpea Soup

Ingredients

2 tbsp (30 mL) olive oil

5 1/2 oz chorizo sausage, finely chopped

2 shallots, finely chopped

2 cloves of garlic, finely chopped

2 stalks of celery, finely chopped

6 to 8 cups fresh baby spinach

1 28 oz can San Marzano tomatoes

1 14oz can of chickpeas, drained

4 cups (1 L) chicken stock

Sea salt and freshly ground pepper

6 slices prosciutto, finely chopped

Large handful of freshly grated parmesan reggiano

Directions

1.    In a large stock pot, heat olive oil over medium high heat. Add the chorizo and cook for 3 to 4 minutes, then add your shallots, garlic and celery.  Turn the heat down and cook slowly for 12 to 15 minutes with a lid on, stirring occasionally.

2.    Remove lid and add your spinach, tomatoes, chickpeas, and chicken stock.  Bring to a boil, then lower the heat and simmer for around 40 minutes.

3.    Remove from the heat and stir in the chopped prosciutto.  Allow to cook for 3 to 4 more minutes and season to taste with salt and pepper. Divide into bowls and sprinkle with generous amounts of freshly grated Parmesan.

4.    Serve with crusty bread!

Food Styling by Lindsay Evans, www.delish.ca and photography by Tracy Cox, www.tracycoxphoto.com