Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You’ll sometimes find miso in your supermarket’s produce section, near the tofu; it might be on the Asian foods aisle on the shelf. For the least expensive option, pick up miso at an Asian […]
Dried brown lentils are inexpensive and quick-cooking—perfect for a hearty weeknight dinner. They hold their shape well after being cooked, so thise soup is a good one to make ahead.; Tthe spinach will lose its vibrant color after stored, so either add it when reheating the soup, or make your peace with the darker color. […]
Ingredients 1 1/2 tablespoons olive oil 2 cups chopped yellow onion 6 garlic cloves, minced 7 ounces dry-cured Spanish chorizo, diced 6 cups unsalted chicken stock (such as Swanson) 3/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper 1 pound small red potatoes, quartered 1 (14.5-oz.) can unsalted diced tomatoes, drained 12 ounces curly kale, […]
Ingredients 1 tablespoon olive oil 1 cup chopped onion 1 cup chopped carrots 3 garlic cloves, minced 3 tablespoons tomato paste 1 1/2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 1 bunch lacinato kale, stemmed and chopped (about 5 cups) […]
This classic French soup is traditionally finished with a dollop of pistou, a nut-free version of pesto, though leftover or store-bought refrigerated pesto is also delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together. To save time, look for prechopped onion, celery, and carrot in the […]
Ingredients 2 pounds russet potatoes, peeled and cubed 1.13 ounces all-purpose flour (about 1/4 cup) 2 cups 2% reduced-fat milk 1 cup unsalted chicken stock (such as Swanson) 3/4 cup light sour cream 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup) 6 center-cut bacon […]
Most pork posole recipes call for pork shoulder. We lessen the legwork by using ground pork instead. Hominy is a hallmark of posole, with its plump, chewy texture and toasty-corn character; you’ll find it canned in the Latin and Mexican foods section or near the canned corn. This low-stress soup is great for serving a […]
Whole-grain quinoa simmers in the soup and then gets blended into the mix—resulting in a thick, creamy, luscious texture. Don’t be afraid to let the blender go for a couple of minutes; that’s the path to super-smooth results. We call for precut-prepped butternut squash because it’s a real time-saver, slashing up to 20 minutes of […]
A silky, subtly spiced soup with a hit of sweetness that makes fall vegetables feel downright swanky. Lemongrass and curry paste give this Thai–inspired soup extraordinary depth of flavor. Look for lemongrass paste in the refrigerated section of the produce aisle near the packages of fresh herbs. Using prechopped butternut squash makes prep a breeze; […]
Beyond a sauce, pesto makes a fantastic binder for crispy-crusted chicken. It also serves as the creamy contrast to the crunchy Parmesan and panko topper. For a vegetarian option, sear portobello mushroom caps, top side down, until browned. Fill each mushroom with about 11/2 tablespoons pesto, sprinkle with panko mixture, and broil. The cherry tomatoes […]