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Chicken Broth

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Winter Minestrone

Serves 6–8

I know it is a cliché, but this soup really can be made in less than an hour and tastes like it simmered all day. Minestrone lends itself to variations, so improvise with the ingredients that you have on hand. If you were wise enough to freeze pesto at the end of the summer, you can turn this soup into Minestrone alla Genovese by stirring about ¼ cup of pesto into the pot just before serving.

2 tablespoons extra-virgin olive oil

1 onion, diced

1 celery root, peeled and diced

1 carrot, peeled and diced

4 garlic cloves, minced

6 cups vegetable broth, chicken broth, or turkey broth (pages 126–27)

1 quart crushed tomatoes or tomato purée, or 1 (28-ounce) can

3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)

1½ cups cooked white beans (cannellini, navy, pea), or 1 (15-ounce) can, rinsed and drained

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 cup small pasta (rings, ditalini, alphabets, bowties)

Salt and freshly ground black pepper

1 Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and sauté until the vegetables are slightly tender, about 3 minutes. Add the broth, tomatoes, cabbage, beans, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.

2 Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Season with salt and pepper. Serve hot.

Kitchen Note: Like all soups that contain pasta, this will thicken on standing. Thin with additional broth or water if needed.

Pasta e Fagioli

Serves 6

I love feeding teenagers — they are so hungry and appreciative. A friend of my son called this soup “rib-sticking goodness.” It is a minimalist version of the classic Italian soup of pasta and beans.

2 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, minced

8 cups water

1 cup dried borlotti, pinto, red or white kidney beans, or great Northern beans, soaked overnight and drained

2 bay leaves

1 quart crushed tomatoes or tomato purée, or 1 (28-ounce) can

1 tablespoon mixed dried Italian seasoning, or to taste

1–2 cups vegetable broth, chicken broth, turkey broth, or beef broth (pages 125–27)

1½ cups small pasta (rings, ditalini, alphabets, bowties) Salt and freshly ground black pepper

1 Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until limp, about 3 minutes. Add the water, beans, and bay leaves. Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are completely tender, 1½ to 2 hours. (The beans will not continue to soften once the tomatoes are added, so be sure they are fully cooked before continuing.)

2 Add the tomatoes and Italian seasoning. Return to a boil, then reduce the heat and simmer for 15 minutes.

3 Add enough broth to achieve a soupy consistency (the pasta will thicken the soup). Remove the bay leaves. Return to a boil, add the pasta, and boil gently until the pasta is tender, 10 to 20 minutes. Season with salt, pepper, and more Italian seasoning if desired. Serve hot.

Kitchen Note: The soup will thicken on standing. Thin with additional water or broth if needed.

Barley-Vegetable Soup

Serves 4–6

The rich flavor of this soup is thanks to the dried porcini mushrooms, which contrast beautifully with the nutty-sweet barley and root vegetables. This soup makes a very satisfying meal with a whole-grain bread. It is another rich-tasting soup that takes only about 1 hour to make.

1 cup sliced dried porcini mushrooms (about 1 ounce)

2 cups boiling water

2 tablespoons extra-virgin olive oil

1 onion, diced

1 large carrot, peeled and diced

1 large celery root, peeled and diced

8 cups vegetable broth, mushroom broth, chicken broth, turkey broth, or beef broth (pages 124–27)

2/3 cup pearl or hulled barley

1 teaspoon dried thyme

Salt and freshly ground black pepper

1 Place the dried