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1 tablespoon vegetable oil

1½ cups chopped onions

½ teaspoon salt

2½ cups chopped cabbage (½-inch pieces)

2½ cups diced sweet potatoes (about 1 pound)

1 quart vegetable broth

½ cup peanut butter

1 cup chopped tomatoes

1 tablespoon soy sauce

mung bean sprouts (optional)

chopped cilantro, scallions, mint, and/or Thai basil (optional)

In a soup pot on medium heat, cook the ginger, garlic, and cayenne in the oil for a minute before adding the onions and salt. Cover and cook, stirring often, until the onions soften, about 5 minutes.

Stir in the cabbage and sweet potatoes. Add about 3½ cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.

In a bowl, whisk together the peanut butter and the remaining ½ cup of broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about 5 minutes.

Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.

red bean, potato & arugula soup

Wish you were in Tuscany? Have this soup for supper as a small consolation.

SERVES 4

YIELDS 7 CUPS

TIME: 30 MINUTES

2 cups chopped onions

2 garlic cloves, minced or pressed

2 tablespoons olive oil

3 cups diced red potatoes

1 sprig of fresh rosemary (about 4 inches long)

3 cups vegetable broth

1 teaspoon salt

1 14-ounce can of small red beans, drained

½ cup white wine, or 2 tablespoons lemon juice

4 ounces arugula (about 4 cups)

¼ cup chopped fresh basil

salt and black pepper

lemon wedges (optional)

grated Parmesan or Pecorino Romano cheese (optional)

In a soup pot, sauté the onions and garlic in the oil for about 2 minutes. Add the potatoes, rosemary, broth, and salt. Cover and bring to a boil. Add the beans and the wine. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.

While the potatoes cook, rinse and drain the arugula. Remove any large or tough stems and coarsely chop any large leaves. Set aside.

When the potatoes are tender, add the basil and salt and pepper to taste. Remove and discard the rosemary sprig—some leaves may stay behind in the soup, and that’s fine. Put a handful of arugula into each bowl and ladle the hot soup over it. Serve immediately with lemon wedges and/or cheese.

serving & menu ideas

Start with salad greens with Sour Cream Lemon Dressing and serve fresh fruit or Riesling Roasted Pears for dessert.

beans, corn & greens soup

This chunky soup is a satisfying supper in one bowl.

SERVES 4

YIELDS 7 CUPS

TIME: 25 TO 30 MINUTES

1 cup chopped onions

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground fennel

½ teaspoon red pepper flakes or ¼ teaspoon cayenne

2 cups rinsed, stemmed, and chopped kale or collards

salt

1 28-ounce can of diced tomatoes

1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)

2 cups frozen corn kernels

1 cup water or vegetable broth

chopped fresh cilantro (optional)

In a pot on medium heat, sauté the onions in the oil until softened, 6 to 8 minutes. Stir in the cumin, fennel, red pepper, and kale. Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes. Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often. Reduce the heat, cover, and simmer for about 10 minutes. Add more water for a brothier soup. Add salt to taste and stir in cilantro if you like.

INGREDIENT NOTES To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead. (We like Herdez and Pace brands.) Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes. And use frozen collards. Just heat everything but the greens in a soup pot. Add the collards when the soup is hot and simmer until they are tender.

serving & menu