Mark Bittmans Fast Vegetable Soup Recipes

VEGETABLE SOUP

Vegetable Soup image

Provided by Mark Bittman

Time 15m

Number Of Ingredients 8

Ingredients

1 pound chopped zucchini
1 ear of corn
2 tomatoes, chopped
1 tablespoon garlic, slivered
Splash of stock
Salt and pepper
Olive oil, for garnish
Basil, for garnish

Steps:

Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
Garnish: Olive oil and basil.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1116 milligrams, Sugar 13 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

Ingredients

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

LUCCAN FARRO SOUP (MARK BITTMAN)

Luccan Farro Soup (Mark Bittman) image

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!

Provided by blucoat

Categories Grains

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery ribs, trimmed and chopped
2 carrots, peeled and chopped
salt and pepper
1 tablespoon minced garlic
1 cup spelt or 1 cup barley
1 cup dried white bean, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine, do not drain)
6 cups stock or 6 cups water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (optional)
freshly grated parmesan cheese

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

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