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5. Working in batches, coarsely purée the soup in a food processor (do not overprocess). Pass through a medium-mesh sieve into another pot. Season with salt and pepper. The soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.

6. Ladle the soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

cavolo nero and cannellini bean soup

SERVES 4

1½ pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped

2 tablespoons extra-virgin olive oil

1/3 cup finely chopped red onion

3 garlic cloves, thinly sliced

1 dried red chile, crumbled

½ teaspoon fennel seeds

4 cups homemade or low-sodium store-bought chicken stock

8 ounces dried cannellini beans, soaked according to package instructions

1 medium tomato, seeded and finely chopped (about ¾ cup)

¼ teaspoon coarse salt

Freshly ground pepper

¼ loaf Tuscan bread (about 6 ounces), cut into ½-inch-thick slices and toasted

1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add the kale; cook until just tender, 3 to 5 minutes. Drain, reserving ¼ cup cooking liquid. Plunge the kale into the ice bath. Drain.

2. Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.

3. Stir in the stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

4. Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is tender, about 5 minutes. Divide the bread and soup among 4 bowls.

FIT TO EAT RECIPE PER SERVING: 290 CALORIES, 7 G FAT, 1 MG CHOLESTEROL, 47 G CARBOHYDRATE, 687 MG SODIUM, 13 G PROTEIN, 4 G FIBER

thai hot-and-sour chicken soup with wide rice sticks

SERVES 6

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

7 ounces wide rice sticks

6 cups homemade or low-sodium store-bought chicken stock

2 lemongrass stalks, bottom 8 inches only, trimmed and crushed

16 slices (¼ inch thick each) jarred or canned bamboo shoots

1 piece (1½ inches) peeled fresh galangal or ginger, thickly sliced

8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish

3 tablespoons Asian fish sauce

Juice of 2 limes

1 tablespoon palm or granulated sugar

4 fresh Thai chiles, thinly sliced

2 boneless, skinless chicken breast halves (6 ounces each), cut into ½-inch-thick, 2-inch-long strips

3 ounces snow peas, trimmed

3 ounces oyster mushrooms

½ cup chopped (½-inch pieces) Chinese yard-long or green beans

¼ cup chopped garlic chives or scallions, plus more for garnish

1. Bring a large pot of water to a boil. Add the noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.

2. Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce the heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.

3. Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard the lemongrass and lime leaves. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.

japanese salmon ramen with chile-ginger dressing and wheat noodles

SERVES 6

for the salmon

1½ pounds salmon fillet, skinned

Coarse salt and freshly ground pepper

5 tablespoons store-bought teriyaki marinade

Vegetable oil, for rubbing

for the dressing

2 tablespoons black or red-wine vinegar

¼ cup sweet chili sauce

6 tablespoons Asian