rinsed
6 cups Vegetable Stock , or low-sodium vegetable broth
Zest of 2 lemons
Salt and freshly ground black pepper to taste
Place the leeks and celery in a large pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and rosemary and cook for another minute, then add the potatoes, beans, and vegetable stock. Bring to a boil over high heat, reduce the heat to medium, and cook, covered, for 20 minutes, or until the potatoes are tender. Add the lemon zest, season with salt and pepper, and cook for another 5 minutes.
White Bean Caldo Verde
THIS SIMPLE BUT popular Portuguese soup is traditionally made with potatoes, onions, and kale. Adding beans is not normally done in this dish, but doing so makes it a filling meal. Think of this recipe also as a template for other pairings of root vegetables, greens, and beans—it works for a wide range of combinations, depending on what’s most readily available, what you may already have on hand (especially if you’re looking for a quick weeknight meal), and what you may be craving.
SERVES 4
1 large yellow onion, peeled and diced
6 cloves garlic, peeled and minced
4 cups Vegetable Stock , or low-sodium vegetable broth
2 large russet potatoes, peeled and diced
1 large bunch kale, ribs removed, chopped
2 cups cooked cannellini beans , or one 15-ounce can, drained and rinsed
Salt and freshly ground black pepper to taste
Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and cook for another minute, then add the vegetable stock, potatoes, kale, and cannellini beans and cook, covered, for 25 minutes. Season the soup with salt and pepper and cook, uncovered, another 5 minutes.
Tomato and Red Pepper Soup
THIS SOUP IS a natural pairing of summer’s freshest ingredients. For a richer dish, use Basil Pesto in place of the basil chiffonade.
SERVES 4
2 medium yellow onions, peeled and coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
3 large cloves garlic, peeled and minced
1 teaspoon thyme leaves
1 pound fresh tomatoes (about 3 medium), coarsely chopped
Salt and freshly ground black pepper to taste
¼ cup basil chiffonade
Place the onions and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Season with salt and pepper and serve garnished with the basil.
Minestrone
ALTHOUGH THERE ARE as many versions of minestrone as there are of tomato sauce (it is simply a vegetable soup usually made with beans and pasta or rice), you’ll quickly become a fan of this particular whole-foods recipe. For variation, try this recipe with spinach instead of kale, and turnips in place of potatoes. The nutritional yeast, while not traditional, is a great addition to any soup recipe for adding a deeper flavor to the dish.
SERVES 8 TO 10
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, peeled and minced
8 cups Vegetable Stock , or low-sodium vegetable broth
2 tablespoons nutritional yeast, optional
One 28-ounce can diced tomatoes
2 teaspoons oregano
2 medium red-skin potatoes, scrubbed and cubed
4 cups packed chopped kale, ribs removed before chopping
½ cup uncooked brown basmati rice
6 cups cooked cannellini beans , or three 15-ounce cans, drained and rinsed
Salt and freshly ground black pepper to taste
1 cup finely chopped basil
Place the onion, carrots, and celery in a large saucepan over medium heat and sauté for 10 minutes.
6 cups Vegetable Stock , or low-sodium vegetable broth
Zest of 2 lemons
Salt and freshly ground black pepper to taste
Place the leeks and celery in a large pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and rosemary and cook for another minute, then add the potatoes, beans, and vegetable stock. Bring to a boil over high heat, reduce the heat to medium, and cook, covered, for 20 minutes, or until the potatoes are tender. Add the lemon zest, season with salt and pepper, and cook for another 5 minutes.
White Bean Caldo Verde
THIS SIMPLE BUT popular Portuguese soup is traditionally made with potatoes, onions, and kale. Adding beans is not normally done in this dish, but doing so makes it a filling meal. Think of this recipe also as a template for other pairings of root vegetables, greens, and beans—it works for a wide range of combinations, depending on what’s most readily available, what you may already have on hand (especially if you’re looking for a quick weeknight meal), and what you may be craving.
SERVES 4
1 large yellow onion, peeled and diced
6 cloves garlic, peeled and minced
4 cups Vegetable Stock , or low-sodium vegetable broth
2 large russet potatoes, peeled and diced
1 large bunch kale, ribs removed, chopped
2 cups cooked cannellini beans , or one 15-ounce can, drained and rinsed
Salt and freshly ground black pepper to taste
Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and cook for another minute, then add the vegetable stock, potatoes, kale, and cannellini beans and cook, covered, for 25 minutes. Season the soup with salt and pepper and cook, uncovered, another 5 minutes.
Tomato and Red Pepper Soup
THIS SOUP IS a natural pairing of summer’s freshest ingredients. For a richer dish, use Basil Pesto in place of the basil chiffonade.
SERVES 4
2 medium yellow onions, peeled and coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
3 large cloves garlic, peeled and minced
1 teaspoon thyme leaves
1 pound fresh tomatoes (about 3 medium), coarsely chopped
Salt and freshly ground black pepper to taste
¼ cup basil chiffonade
Place the onions and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Season with salt and pepper and serve garnished with the basil.
Minestrone
ALTHOUGH THERE ARE as many versions of minestrone as there are of tomato sauce (it is simply a vegetable soup usually made with beans and pasta or rice), you’ll quickly become a fan of this particular whole-foods recipe. For variation, try this recipe with spinach instead of kale, and turnips in place of potatoes. The nutritional yeast, while not traditional, is a great addition to any soup recipe for adding a deeper flavor to the dish.
SERVES 8 TO 10
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, peeled and minced
8 cups Vegetable Stock , or low-sodium vegetable broth
2 tablespoons nutritional yeast, optional
One 28-ounce can diced tomatoes
2 teaspoons oregano
2 medium red-skin potatoes, scrubbed and cubed
4 cups packed chopped kale, ribs removed before chopping
½ cup uncooked brown basmati rice
6 cups cooked cannellini beans , or three 15-ounce cans, drained and rinsed
Salt and freshly ground black pepper to taste
1 cup finely chopped basil
Place the onion, carrots, and celery in a large saucepan over medium heat and sauté for 10 minutes.
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