Mark Bittmans Fast Vegetable Soup Recipes

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RIBOLLITA



Ribollita image

Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.

Provided by Mark Bittman

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

Steps:

  • Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  • Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
  • Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  • Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams

MARK BITTMAN'S FAST VEGETABLE SOUP



Mark Bittman's Fast Vegetable Soup image

This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal.

Provided by blucoat

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil (45 mL)
1 medium onion, chopped
1 carrot, chopped
1 celery, chopped
2 garlic cloves, chopped
salt & freshly ground black pepper
6 cups chicken stock or 6 cups water, (1.5 l)
3 canned tomatoes, with their juice or 1/4 cup tomato paste, (45 ml)
4 -6 cups quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
1/2 cup chopped fresh flat-leaf parsley (125 mL)

Steps:

  • Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
  • Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
  • Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
  • Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.

Nutrition Facts : Calories 83.1, Fat 6.9, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 0.9

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