• Choose a category
• All
• Classic-Fiction

2 tablespoons extra-virgin olive oil

2 tablespoons grated Parmigiano-Reggiano (optional)

Heat the oil in a soup pot over medium-low heat until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until golden, about 10 minutes. Add the garlic and cook for 1 minute.

Add 3 cups water, the tomatoes, tomato paste, basil and 1 teaspoon salt; bring to a boil. For a creamier texture, mash half of the beans with a fork or potato masher. Stir the beans into the soup. Cover and cook over low heat for 20 minutes. Add a generous grinding of black pep per. Taste and correct the seasoning with more salt and pepper, but keep in mind the pesto will add lots of flavor to the soup.

Meanwhile, make the pesto: Spread the nuts in a small skillet and toast over medium-low heat, stirring, until they turn a light golden brown, 3 to 5 minutes. By hand: Combine the nuts, garlic and salt in a large mortar and pound into a paste with the pestle. Add half of the spinach leaves and pound until reduced to a coarse paste. Repeat with the remaining spinach leaves. Gradually add the oil, stirring with the pestle. Stir in the cheese, if using. If using a blender or food processor, combine the nuts, garlic, salt and spinach and process to a coarse puree. With the motor running, add the oil in a slow, steady stream. Transfer to a small bowl and stir in the cheese, if using.

To serve, ladle the hot soup into bowls. Add a generous spoonful of pesto to each and serve at once.

Shortcuts

Substitute a good-quality prepared pesto (sold next to the fresh pasta sauces in many markets) for the Spinach Pesto.

Alternatively, stir 1 bag (5–6 ounces) baby spinach into the hot soup before serving.

Substitutions

In place of the pesto, sprinkle each bowl of soup generously with grated Parmigiano-Reggiano or orange gremolata (see [>]).

* * *

Make a Meal

Serve with Warm Green Bean and Tomato Salad with Mint ([>]) or Roasted Asparagus with Chopped Egg, Feta and Black Olives ([>]; omit the feta cheese if using Parmigiano-Reggiano in the pesto).

* * *

LENTIL AND VEGETABLE SOUP WITH SMOKED PAPRIKA Vegan (omit dairy topping)

Quick-cooking and versatile lentils make a great pot of soup. A good source of protein and fiber, they are filling and luscious. The smoked paprika adds a haunting aroma and taste, reminiscent of bacon.

Cook Time: 35 minutes

Serves: 6 to 8

2 tablespoons extra-virgin olive oil

2 cups large dice (½ inch) onions

2 cups carrot chunks (about ½ inch)

1 cup large dice (½ inch) celery, plus a leafy top, chopped

3 garlic cloves, grated

1½ teaspoons smoked paprika (preferably Pimentón de la Vera; see [>])

1½ cups brown lentils

1 bay leaf

1 tablespoon tomato paste

Coarse salt and freshly ground black pepper

½ cup plain low-fat yogurt or sour cream (optional)

2 tablespoons finely chopped fresh cilantro

Heat the oil in a soup pot until it is hot enough to sizzle a piece of onion. Add the onions and cook, stirring, over medium-low heat until the onion is golden, about 10 minutes. Add the carrots, celery and celery top, garlic and paprika and cook, stirring, until the vegetables are softened and coated with the seasonings, about 5 minutes.

Add 6 cups water, the lentils and bay leaf and bring to a boil. Cook, uncovered, over medium-low heat until the lentils and vegetables are tender, about 20 minutes. Stir in the tomato paste, 1 teaspoon salt and a grinding of black pepper. Taste and add more salt and pepper if needed.

Ladle the soup into bowls. Garnish each bowl with a swirl of yogurt or sour cream (if using) and a sprinkling of cilantro.

* * *

Make a Meal

Serve with Toasted Flatbread (Naan) with Blistered Cherry Tomatoes, Arugula and Red Onion ([>]) and Roasted Cauliflower "Steaks" ([>]).

* * *

RED LENTIL SOUP WITH COCONUT MILK AND TOASTED CUMIN Vegan

Although they are a pretty pale salmon color when dried, red lentils turn yellow when cooked. They also go from a solid when they hit the pot to an almost smooth puree in a matter of minutes. Red