Category: Soups

INGREDIENTS 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1 cup water 1 pound broccoli crowns, trimmed and chopped (about 6 cups) 1 14-ounce can cannellini beans, rinsed (see Tip) 1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp Cheddar cheese DIRECTIONS Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute. Transfer half the…

INGREDIENTS 1 tablespoon extra-virgin olive oil 2 cups frozen bell pepper and onion mix, thawed and diced 2 cloves garlic, minced 1/4 teaspoon crushed red pepper, or to taste (optional) 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 15-ounce can vegetable broth or reduced-sodium chicken broth 1 1/2 cups hot water 1 teaspoon dried basil or marjoram 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat 2 cups diced zucchini, (about 2 medium) Freshly ground pepper to taste PREPARATION Heat oil in a large saucepan…

INGREDIENTS 6 cups reduced-sodium chicken broth 2 cups water 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces) 1 7-ounce can chickpeas, rinsed 1 bunch scallions, sliced, whites and greens divided Pinch of freshly grated nutmeg 3 cups chopped arugula, any tough stems removed 4 large eggs, lightly beaten Freshly ground pepper to taste 2 tablespoons lemon juice 6 tablespoons freshly grated Parmesan cheese PREPARATION Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high…

INGREDIENTS 1 tablespoon canola oil 2 slices bacon, cut in half 1/2 cup chopped onion 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced 4 cups reduced-sodium chicken broth 1/2 cup reduced-fat sour cream 1/2 cup shredded extra-sharp Cheddar cheese, divided 1/4 teaspoon freshly ground pepper 1/4 cup snipped chives or finely chopped scallion greens DIRECTIONS Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon…

Ingredients 2 tablespoons olive oil, plus more for brushing 4 cloves garlic, finely chopped 1/2 teaspoon red pepper flakes 1 large yellow onion, finely chopped 1 bulb fennel, trimmed, cored and thinly sliced 1 green bell pepper, cored, seeded and chopped 1 (28-ounce) can diced tomatoes, with their liquid 2 cups low-sodium chicken broth 1 1/2 cup white wine 2 tablespoons tomato paste 1 tablespoon chopped oregano or 1 teaspoon dried oregano 1 tablespoon chopped thyme or 1 teaspoon dried thyme 1 demi-baguette, cut crosswise into thin slices 1 pound…

Ingredients 2 tablespoons extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 4 cups cubed butternut squash, fresh or frozen 1/2 teaspoon chopped fresh thyme 4 cups low-sodium chicken broth 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper Directions Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer…

Ingredients 6 medium beets, scrubbed, divided 6 cups low-sodium vegetable broth 1 yellow onion, chopped 2 teaspoons caraway seeds 1 tablespoon red wine vinegar 1/2 teaspoon fine sea salt Large pinch sugar 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives Directions Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice. Meanwhile, coarsely chop…

Ingredients 2 tablespoons extra-virgin olive oil 1/2 pound carrots, sliced 1 bay leaf 1/2 teaspoon fine sea salt 1 red onion, chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1/2 teaspoon ground cinnamon 2 (15-ounce) cans no-salt-added black beans, drained and rinsed 1 cup corn kernals, fresh or frozen and thawed 1 (14-ounce) can no-salt-added diced tomatoes, with their liquid 1 quart low-sodium vegetable broth Hot sauce to taste 2 tablespoons chopped fresh cilantro, plus more for garnish Directions Heat oil in a large pot over medium heat.…