SF
This simple dish blends three powerful superfoods—tomatoes, garlic, and onions—into a silky soup. The tomatoes are first roasted in a medium-hot oven to concentrate their flavors and enhance their sweetness. Use vegetable broth for a vegetarian version of the soup.
Preheat the oven to 325°F (165°C). Cut the tomatoes in half and place, cut-side up, on a baking sheet. In a small bowl, whisk together 1 Tbsp of the olive oil, the vinegar, garlic, thyme, 1/4 tsp salt, and 1/4tsp pepper. Spoon the mixture evenly over the tomatoes. Roast until the tomatoes are soft and wrinkled, about 1 hour.
In a soup pot over medium-high heat, heat the remaining 1 Tbsp olive oil. Add the onion and cook, stirring often and reducing the heat as necessary to prevent scorching, until soft, 5–7 minutes. Add the wine, raise the heat to medium-high, and bring to a boil. Cook until the liquid is evaporated, 2–3 minutes. Stir in the broth and roasted tomatoes, using a wooden spoon to scrape up any browned bits from the pan, and return to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to blend.
Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and season with salt and pepper. Reheat the soup gently just until hot.
Ladle the soup into serving bowls, garnish with the parsley, and serve right away.
Roasted Tomato & Onion Soup
Starters & Soups37
8 SERVINGS
1 cup (200 g) dried borlotti or cranberry beans
1 bunch Tuscan kale (about ½ lb/250 g)
2 Tbsp olive oil
1 large yellow onion, chopped1 large carrot, peeled and chopped
1 rib celery, thinly sliced2 cloves garlic, minced
1 can (28 oz/794 g) whole Roma
(plum) tomatoes
1 bay leaf
Pinch of red chile flakes
Sea salt and freshly ground black pepper
VG
V
GF
DF
SF
This rustic soup is packed with super-healthy ingredients. It tastes even better when made a day ahead. If you have leftovers, on the second day, do as the Italians do and ladle the reheated soup into bowls containing a thick slice of stale whole-grain bread.
Pick over the beans for stones or broken or misshapen beans. Rinse thoroughly under cold running water and drain. Put the beans in a bowl and add fresh water to cover by 3–4 inches (7.5–10 cm). Let soak for at least 4 hours and up to overnight.
Drain the beans and transfer them to a soup pot. Add water to cover the beans generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1–1 1/2hours, depending on the freshness of the beans. Drain the beans, pouring their liquid into another pot or a heatproof bowl. Set aside the beans and liquid separately.
Cut the stems from the kale leaves and discard. Stack the leaves, roll them up lengthwise, and cut crosswise into strips about 1/2 inch (12 mm) wide.
In a soup pot over medium-high heat, heat the olive oil. Add the onion, carrot, and celery and sauté until the onion is translucent, 5–7 minutes. Add the kale and stir until wilted, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Pour the tomatoes into a bowl and, using your hands, crush them into small pieces. Add the tomatoes and their juices to the pot and stir to combine.
Measure the bean-cooking liquid and add water as needed to total 4 cups (1 l). Add the beans and the cooking-liquid mixture to the pot along with the bay leaf and red chile flakes. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer just until the beans are heated through, about 10 minutes. Season to taste with salt and pepper.
Ladle the soup into individual bowls and serve right away.
Tuscan-Style Bean & Kale Soup
Starters & Soups39
4 SERVINGS
3 cups (450 g) cubed seedless watermelon
2 ½ cups (375 g) seeded and
cubed ripe tomato
⅓ cup (75 ml) tomatillo salsa3 Tbsp fresh lime juice
Sea salt and freshly ground black pepper
FOR GARNISH
4 Tbsp (40 g) finely chopped cucumber
4 Tbsp (45 g) finely chopped red onion
½ cup (60 g) halved seedless
red grapes4 tsp chopped fresh cilantro2 tsp grated lime zest
VG
V
GF
DF
SF
This refreshing soup is as easy to make as whipping up a smoothie. Whirl it up in the morning, then chill it to serve for dinner at the end of a hot day. Watermelon and tomatoes are loaded with antioxidants proven to benefit your eyes, skin, and more. Using your favorite prepared green salsa lets you give it just the amount of heat you like.
In a blender, combine the watermelon and tomato. Blend until pulpy, 20–30 seconds. Add the salsa and lime juice and whirl just to combine, 5 seconds. Transfer the soup to a container, cover, and chill thoroughly, at least 4 hours.
To serve, if the soup has separated, shake the container well. Season with salt and pepper. Divide the soup among wide, shallow soup bowls. Add the cucumber, red onion, grapes, cilantro, and lime zest, dividing them evenly among the bowls. Serve right away.
Watermelon Gazpacho
Starters & Soups
40
4 SERVINGS
½
