| "GREEN" RECIPES : Comfort Soups by Annalisa e Giampiero Cara According to what Susannah Seton writes in her charming book Simple Pleasures of the Home, recently published by Conari Press (you can order it by clicking here), "comfort food is anything simple that makes you feel good when you eat it ... whatever makes your heart go pitter-patter culinarily is, to my mind, comfort food". In that view, what can be more comforting, in the current winter season, than a steaming bowl of soup? The simple and delicious vegetarian soups, mostly of Italian origin, that we want to share with you this month are perfect winter dishes -- warming, healthy, with a great flavor and a high fiber content. MISO SOUP Ingredients: 4 oz dried eggless wheat noodles - 4 oz tofu, cubed - 1/2-inch piece fresh ginger, grated - 3 inch dried wakame seaweed - 2 cloves garlic, mashed - 2 scallions, sliced diagonally - 1 carrot, thinly sliced - 1 cup mushroom, thinly sliced - 2 Tbs sunflower oil - 1 Tbs dry sherry - 1 Tbs soy sauce - 5 cups vegetable stock - 2 Tbs miso. 1. Soak the wakame in cold water for 10-15 minutes and then cut it into thin strips. Heat the oil in a wok and stir fry the tofu cubes until browned. Drain and set aside. 2. In the same oil, stir-fry all the vegetables for 2 minutes, over medium heat. Pour in the stock, soy sauce and sherry. Cook an additional 5 minutes, until vegetables are crisp tender. 3. Add the dry noodles to the soup, bring to a boil and simmer for 3 minutes. Add the tofu cubes and cook for another minute. 4. Take 1/4 cup of stock from the soup, and dissolve the miso into it. Add it to the soup, and turn off the heat immediately. (back to the recipes list) BROCCOLI AND GORGONZOLA SOUP Ingredients: 1 pound broccoli spears, chopped - 1 medium zucchini, chopped - 1 medium carrot, chopped - 1 medium potato, chopped - 1 onion, chopped - 2 Tbs olive oil - 2 oz Gorgonzola cheese (Italian creamy blue cheese), cubed - 7 cups vegetable stock - salt and ground black pepper. 1. Put the vegetables in a large saucepan with oil and 3 tablespoons of stock. Heat until sizzling and stir well. Cover and turn the heat down. 2. Continue cooking for 15 minutes, stirring occasionally, until the vegetables soften. Add the rest of the stock, season, then bring to a boil, cover and simmer for 25 minutes. 3. Strain the vegetables, reserving the stock. Purée them in a food processor or blender until smooth, then return the purée and stock to the pan. 4. Bring the soup back to a gentle boil, then stir in the cheese over very low heat, until it melts. Season to taste and serve hot. (back to the recipes list) MINESTRONE Ingredients: 1 potato, chopped - 1 zucchini, sliced - 2 carrots, chopped - 2 stalks celery, sliced - 1 large leek, thinly sliced - 4 oz whole green beans, halved - 14 oz tomatoes, peeled and chopped - 1 can (14 oz) kidney beans - 3 Tbs olive oil - 6 cups hot water - 1/2 cup small pasta shapes (like ditalini or gnocchetti) - 1 Tbs pesto sauce - salt and ground black pepper - Parmesan cheese, finely grated (optional). 1. Put all the fresh vegetables in a large saucepan with the olive oil. Heat them until sizzling, then turn the heat down to low. Cover and sweat the vegetables gently for 10 minutes, stirring occasionally. 2. Add tomatoes, pour in the hot water, bring to a boil and season well. Cover and simmer gently for about 30 minutes. 3. Add the beans and the pasta, stir well and simmer for another 10 minutes. Remove from the heat, stir in the pesto and season to taste. Serve hot, sprinkled with the Parmisan cheese. (back to the recipes list) TUSCAN RIBOLLITA SOUP Ingredients: 1 large onion, sliced - 1 carrot, chopped - 2 celery stalks, sliced - 2 garlic cloves, crushed - 1 can (14 oz) cannellini beans - 6 cups hot water - 6 savoy cabbage leaves, shredded - 3 Tbs olive oil - Parmisan cheese, grated - 4 slices Italian bread (or 8 French bread), toasted - salt and ground black pepper - chopped fresh parsley, to garnish. 1. Heat the oil in a large saucepan and fry the onion and the garlic over low heat for 3-4 minutes, until slightly softened but not browned. 2. Add the vegetables in the pan. Heat the ingredients until sizzling and stir well. Cover the pan, reduce the heat even further and sweat for about 10 minutes, stirring occasionally. 3. Add the hot water, bring to a boil and simmer for 30 minutes. 4. Purée 3/4 cannellini beans with their liquid in a food processor or blender. Add the bean purée and the remaining beans to the vegetables, season and bring the soup back to a boil, cover and simmer gently for 10 minutes. 5. Place 1 or 2 slices of bread in each bowl. Spoon the soup over them, sprinkle with Parmesan cheese and parsley and serve. (back to the recipes list) PUMPKIN SOUP Ingredients: 1 1/2 pounds pumpkin, chopped - 1 pound potatoes, sliced - 1 large onion, sliced - 2 1/2 cups vegetable stock - 2 1/2 cups milk (or oat milk) - 2 Tbs olive oil - 2 tsp lemon juice - generous pinch of nutmeg - salt and ground white pepper. 1. Heat the oil in a large flameproof casserole and fry the onion over low heat for 3-4 minutes, until slightly softened but not browned. 2. Add the pumpkin and potato to the onion, stir well and then cover. Reduce the heat and sweat for about 10 minutes. Stir occasionally so the vegetables do not stick to the bottom. 3. Add the stock and seasoning, bring to a boil, cover and simmer for 10 minutes, until the vegetables are tender. 4. Cool slightly and then process the soup in a food processor or blender until smooth. Pour back into a clean saucepan and add the milk and nutmeg. Heat gently, stir in the lemon juice and adjust the seasoning. Serve hot. (back to the recipes list) | 
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