Everyday Food - Martha Stewart Living Magazine [17]
Preheat oven to 400°F. Place 3 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a sharp knife, about 1 hour. When cool enough to handle, halve each squash lengthwise and discard seeds; scrape out flesh into a food processor (discard skins). Process until smooth.
ROASTED VEGETABLE SOUP
Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts for dinner.
SERVES 4 AS A STARTER PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
6 beefsteak tomatoes, halved and cored
2 leeks, white and light green parts only, cut into ½-inch pieces, washed well and dried
2 carrots, sliced ¼ inch thick
4 garlic cloves
2 tablespoons olive oil
Coarse salt and freshly ground pepper
2 cans (14½ ounces each) low-sodium vegetable broth
1 cup water
¼ cup loosely packed fresh basil leaves, cut into thin strips
1 Preheat oven to 425°F. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Spread in a single layer, with tomatoes cut side down. Roast until vegetables are very tender, about 1 hour. Using tongs, peel off tomato skins.
2 Transfer vegetables to a large saucepan; add vegetable broth and the water. Bring to a boil; reduce heat, and simmer 10 minutes.
3 Using an immersion or regular blender (work in batches so as not to fill jar of blender more than halfway), puree mixture until very smooth, about 1 minute. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing. Reheat gently before serving.
4 To serve, ladle into bowls, and garnish with basil.
PER SERVING: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber
TUSCAN BREAD SOUP
Similar to other Tuscan soups, like ribollita and pappa al pomodoro, this recipe makes good use of day-old bread. During cooking, the pieces absorb the broth and help thicken the soup. Shave or grate parmesan cheese over each serving, if desired.
SERVES 4 AS A STARTER PREP TIME: 20 MINUTES TOTAL TIME: 55 MINUTES
6 ounces country bread, torn into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 large onion, cut into ¼-inch pieces
3 carrots, halved lengthwise and cut crosswise into ¼-inch-thick pieces
2 celery stalks, cut into ¼-inch-thick pieces
4 garlic cloves, crushed
Coarse salt and freshly ground pepper
1 tablespoon tomato paste
½ head napa cabbage, halved lengthwise, cored, and thinly sliced crosswise (6 cups)
2 cans (14½ ounces each) low-sodium chicken broth
2 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 Preheat oven to 300°F. Spread bread pieces in a single layer on a rimmed baking sheet. Bake until dry, tossing halfway through, about 15 minutes. Remove from oven.
2 Heat oil in a large pot over medium-high. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
3 Add cabbage, chicken broth, the water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley. To serve, ladle soup into bowls.
PER SERVING: 286 calories; 8.6 grams fat; 9.8 grams protein; 45.3 grams carbohydrates; 10.1 grams fiber
SPICY BLACK-BEAN SOUP
For true Southwestern flavor, squeeze lime juice over each portion of soup just before serving and place tortilla chips alongside. Buy the cooked ham from the deli counter, or leave it out altogether for a vegetarian version.
SERVES 4 AS A MAIN COURSE PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES
1 piece (8 ounces) cooked ham in one ½-inch-thick slice
1 tablespoon vegetable oil, such as safflower
1 small red