Spring Soup Recipes

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SPRING CLEANING RIBOLLITA



Spring Cleaning Ribollita image

This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand in the fridge and pantry: Kale or spinach can sub in for the Swiss chard; sweet corn can step in for peas; and white beans can take the place of butter beans. In this Italian classic, bread dissolves into the soup, thickening it for a heartier texture. Leftover soup can be turned into a pasta meal with the addition of orzo or any short pasta.

Provided by Kay Chun

Categories     dinner, weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 medium leek, white and light green parts only, thinly sliced crosswise
1 large carrot, peeled and diced
1 pound Swiss chard, stems thinly sliced and leaves coarsely chopped (stems and leaves kept separated)
Salt and black pepper
3 garlic cloves, minced
1 (14-ounce) can whole tomatoes
1 large zucchini, ends trimmed, quartered lengthwise and thinly sliced crosswise
2 basil sprigs, plus ¼ cup chopped basil
2 thyme sprigs
1/2 cup peas (fresh or frozen)
1 (14-ounce) can butter beans, rinsed
4 ounces day-old ciabatta or country bread, crust removed and bread cut into 1-inch cubes (see Tip)
Freshly grated Parmigiano-Reggiano, for serving (optional)

Steps:

  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
  • Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
  • Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.

SPRING SOUP



Spring Soup image

Provided by Dr. Mao Shing Ni

Categories     Soup/Stew     Chicken     Leafy Green     Vegetable     Appetizer     Dinner     Spring     Healthy     Watercress     Simmer     Boil     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10

1 turnip, cut into thin 1-inch strips
2 stalks celery, cut into thin 1-inch strips
1 carrot, cut into thin 1-inch strips
1 scallion, cut into thin 1-inch strips
1/2 pound watercress
3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
2 cups chicken or vegetable stock
2 cups water
Salt

Steps:

  • 1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
  • 2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.

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