Vegetarian Soups

Herby Minestrone

Makes 6 to 8 servings

• 2 tablespoons extra-virgin olive oil
• 1 large onion, 1/2-inch dice
• 3 carrots, 1/2-inch thick slices
• 2 celery ribs, 1/2-inch thick slices
• 2 yellow bell peppers, stemmed, seeded, and halved
• 3 cloves garlic, minced, divided
• 1 teaspoon each chopped fresh savory, rosemary, and thyme
• 1/2 teaspoon each dried oregano, basil, and sage
• 6 cups vegetable broth
• 1 can (15 ounces) chick peas, drained and rinsed
• 2 cups 100% vegetable juice, such as V-8
• 1 can (28 ounces) diced tomatoes, preferably
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped Italian (flat-leaf) parsley
• Juice and finely grated zest of 1/2 lemon
• 1/2 cup freshly grated Parmigiano Reggiano cheese

 

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, and celery and sauté until the vegetables lose their raw look, about 3 minutes. Add 2 cloves of the garlic and herbs and cook another minute. Add the broth, chick peas, vegetable juice, diced tomatoes, vinegar, salt, and pepper, and cook for about 45 minutes until all of the vegetables are tender. Stir in the parsley, remaining garlic, lemon juice and lemon zest and serve with cheese.'

Moroccan Red Lentil Soup

Makes 6 to 8 servings 

 

• 2 tablespoons extra-virgin olive oil
• 2 large onions, 3/8 inch dice
• 2 cloves garlic, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon ground black peppers
• 2 quarts vegetable broth
• 1 can (20 ounces) crushed tomatoes
• 2 cups dried red lentils, washed and rinsed
• Pinch crushed red pepper flakes
• Juice of 1 lemon
• 3 tablespoons Italian (flat-leaf) parsley
• 1 tablespoon chopped cilantro

 

Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper and cook another minutes. Add the broth and tomatoes and heat to boiling. Stir in the lentils, cover and cook for 45 minutes until the lentils are tender. Stir in the crushed pepper, lemon juice, parsley and cilantro and cook on high for 10 minutes. 

Parmigiano Pumpkin Soup

Makes 8 servings 

 

• 2 tablespoons extra-virgin olive oil
• 1 large onion, 1/8-inch dice
• 3 cloves garlic, minced
• 1 can (28 ounces) 100% pure pumpkin
• 2 quarts vegetable broth, or chicken broth
• 1/8 teaspoon ground nutmeg
• 1 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 cup cream (at least 10% fat)
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 2 tablespoons chopped Italian (flat-leaf) parsley

 

Heat the oil in a large soup pot over medium heat, add the onion and sauté until tender (do not brown). Add the garlic and cook a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt and pepper and bring to a boil. Simmer for about 10 minutes, until the onion is tender. Stir in the cream and Parmesan and heat through, about 5 minutes. Stir in the parsley and serve.