simple soups.




a pretty okay sick day

For days when you’re feeling under the weather; it’s cold out; and all you want is some soup and a BBC drama starring Colin Firth. lv, molly

P.S. Don’t be disparaged by the lengthy ingredient lists. Soups don’t require exact measurements, and you can often substitute whatever vegetables you have on hand.

Vegetable Noodle Soup

1 Tbl olive or canola oil
6 scallions, chopped
4 cloves garlic, minced
2 tsp chopped fresh ginger
1/4 C low-sodium soy sauce
1/4 tsp dried red pepper flakes
3 1/2 C water
3 1/2 C low-sodium veg stock
4 carrots, chopped
3 C shredded napa cabbage
1 small head bok choy, chopped into 1/2 inch pieces
3/4 tsp salt
1/4 lb vermicelli
1 1/2 tsp sesame oil
Grated zest of 1 lemon (optional)
2 Tbl lemon juice (optional)

In a large saucepan, heat the olive oil over moderately low heat. Add the scallions, garlic and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water and broth, and bring to a boil.
Add the carrots to the broth, and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest, and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.
Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.

Kale + White Bean Soup

2 Tbl olive oil
4 cloves garlic, chopped roughly
2 stalks celery, sliced
1 large onion, chopped
8 C water or veg stock or half stock/ half water
kosher salt + black pepper
2 15.5 ounce cans cannellini beans, rinsed
1 cup small pasta, such as tubettini or orzo (even quinoa would work)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (about 8 cups)
2 Tbl chopped fresh rosemary or 1 tsp dried
1/2 cup shaved Parmesan, plus 1 piece rind
1 Tbl fresh lemon juice
1 loaf French bread

Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, 1 ½ tsp salt, and ½ tsp pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 C water, and Parmesan rind. Cover, and bring to a boil.
Reduce heat, and simmer until the pasta and kale are tender– 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice, and sprinkle with the shaved Parmesan before serving. Serve with the bread.


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