a dash of sherry vinegar
Coat the bottom of a heavy soup pot with olive oil. When the oil is hot, saute the onions for about 10 minutes, and then add the garlic and mushrooms to the pot. Saute for several minutes and then add the wine. Let the wine evaporate and then add the stock and tomatoes. Bring up to a simmer. Add in the potatoes, and let simmer for a few minutes to give the potatoes a head start. Add in the asparagus, and green beans. Season with paprika, salt, pepper, and chili flakes. Let the soup simmer gently until the veggies are tender but still firm. Add in the red bell pepper and the white beans, artichoke hearts and olives. Add the dash of vinegar, check the seasonings, and set aside until ready to eat. The soup can be cooled and refrigerated at this point. When ready to serve, bring up to a simmer, add the parsley, and taste one more time for seasoning. Add a little water if necessary to extend the stock. Garnish with parsley and cheese just before serving.