Ingredients:1/2 recipe Roasted Winter Vegetables, recipe follows1 tablespoon extra-virgin olive oil4 cups unsalted vegetable stock1 small head escarole, root-end removed, washed and cut into 1-inch stripsOne 15-ounce can navy beans, drained and rinsed1 leftover Parmesan rind or 1/2 cup grated ParmesanKosher salt2 teaspoons fresh thyme leaves2 teaspoons lemon zest (from about 1 1/2 lemons)5 medium…

Author Notes I love soups. They are healthy (usually), hearty and satisfying. Especially in cooler weather. I also love them as lunches to take to work as a healthy alternative to cafe food or takeaways. Lentils are a pulse that come from the seed of the annual plant lens culinaris. They have been used in…

Delicious and soul-satisfying, our homemade Turkey Vegetable Soup is made hearty with rice, fresh corn, and frozen lima beans. Cal/Serv: 435 Yields: 4 Prep Time: 0 hours 15 mins Cook Time: 0 hours 10 mins Total Time: 0 hours 35 mins 1 tbsp. margarine or butter 1 medium onion 3 medium carrots 2 medium stalks…

Advertisement Directions Instructions Checklist Step 1 Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2…

To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl…

Serves 6Soup3tablespoons olive oil1cup coarsely chopped onion1cup peeled, cored and coarsely chopped Granny Smith apple1cup peeled and coarsely chopped turnip1cup peeled and chopped butternut squash (seeds discarded)1cup coarsely chopped carrot1cup peeled, chopped sweet potato5cups vegetable (or chicken) stock1/4cup maple syrup1 Cayenne pepperToast toppers1 small whole-grain baguette3ounces goat cheese1/4cup chopped fresh chivesDirectionsHeat oil in a large…

This image courtesy of Joseph DeLeo At Calhoun, this is the soup we often make at the end of the week so we can use up our fresh vegetables. Part of the charm is that you never know how it’s going to taste from one time to the next. And lest this sound like a…

Advertisement Ingredients Ingredient Checklist 2 teaspoons olive oil 1 garlic clove, minced 1 can (14.5 ounces) stewed tomatoes in juice 1/2 cup ditalini, (or other short tubular pasta) 5 ounces frozen cauliflower, (half a 10-ounce package) 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces 1/4 teaspoon dried thyme Coarse salt and ground…

Ingredients:2 tablespoons olive oil1 large yellow onion, chopped2 carrots, chopped2 celery stalks, chopped3 14.5-ounce cans low-sodium chicken broth1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme1/2 teaspoon kosher salt1 14.5-ounce can diced tomatoes1/4 pound green beans, cut into 1-inch pieces1 cup chopped broccoliGrated Parmesan…

Ingredients:Two 14-ounce cans chicken broth3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch piecesOne 14-ounce can diced tomatoesOne 10-ounce package frozen lima beans2 tablespoons finely chopped onionSalt and pepperOne 12-ounce can cream-style corn