What could I do with it besides throw it out? My friend Scott Goeringer, an executive chef, gave me a great suggestion. Beans and potatoes would soak up the salt and leave that smoky flavor. He also suggested leeks.
Today is my day off and I am inspired to run with Scott's suggestion. I didn't have leeks in my refrigerator, but I did have an onion. Maybe it was the can of Cannelini Beans in my cupboard, but Italy memories started swarming through my mind. On one of my Italy trips, I saw a cook, throw a good jigger of red wine into her soup. Checking my liquor cabinet, right there in front was a great bottle of Porto wine. Port is a little sweet with still the robust flavor of red wine. Going with an Italian theme, garlic, tomato, basil leaves and a tiny bit of dried rosemary floated through my mind.
Since I don't measure anything, I'm guessing these measurements are about right.
Note: Don't add the wine, basil and rosemary until you are just about to serve the soup. You soup will stay fresh and the flavors won't be lost.
Keep that spoon handy and taste often! Enjoy, I sure did. Thanks, Scott.