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Recipes tested---
Italian Bean & squash Soup
Healthful, hearty, and satisfying, this attractive
soup in the Southern Italian tradition is quite easy
to prepare. Oregano and crushed red pepper are
assertive enough flavors to balance the otherwise
sweet and mild soup. Try the soup with Green Olive &
Artichoke Tapenade (page 209) or Portabello Sandwiches
Serves 6 to 8
Total time: 30 to 40 minutes
31/2 cups finely chopped onions 6 large garlic cloves,
minced or pressed
1 celery stalk, preferably with some leaves, finely
chopped
13/4 cups crushed canned tomatoes with their juice
(15-ounce can) 1 quart vegetable broth*
1 teaspoon dried oregano
pinch of crushed red pepper flakes 4 cups diced peeled
butternut squash 31/2 cups cooked pinto beans
(two 15-ounce cans, rinsed and drained)
1 teaspoon salt
coarsely ground black pepper to taste freshly grated
Pecorino
cheese (optional)
* Ifyou prefer a commercially produced broth, we
recommend
Pacific Organic or Imagine Foods brands, in
aseptically
packaged boxes.
In a large nonreactive soup pot, heat the oil on
medium heat. Add the onions, garlic, and celery and
saute until softened, about 10 minutes. Add the
crushed tomatoes, broth, oregano, and red pepper
flakes and bring to a simmer. Stir in the squash and
cook until tender, 10 to 15 minutes. Add the beans and
salt and continue to cook until the beans are
thoroughly heated. Add black pepper to taste. Serve
hot topped with freshly grated cheese, if desired.
PER 12-OUNCE SERVING: 195 CALORIES, 7.7 G PROTEIN, 3 G
FAT, 38 G CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS,
0 MG CHOLESTEROL, 744.6 MG SODIUM, 6.8 G TOTAL
DIETARY FIBER
Curried Spinach Pea Soup
There are only four main ingredients in this vivid
chartreuse soup: spinach, peas, potatoes, and
onions-and then a long list of curry spices. The
enticing fragrance loosed in the kitchen as the soup
cooks is part of its appeal. So is the color. Feel
free to play with the amounts of ginger, cayenne, and
lemonjuice to shift the emphasis. Penny Goldin
developed this soup as a tribute to Moosewood's
Tibetan employees who grew up in India-exiled from
Tibet-and whose childhood memories are stimulated by
these aromatic Indian fragrances. With a soup this
thick and spicy-sweet, you'll want something piquant
and crisp, such as our Cucumber Peanut Salad (page
107).
2 teaspoons salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 tablespoon vegetable oil
4 cups chopped onions
11/2 tablespoons grated fresh ginger root
11/2 teaspoons turmeric
11/2 teaspoons ground cumin 11/2 teaspoons ground
coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon
ground
cardamom 1/a teaspoon cayenne, or to taste 1/4
teaspoon
ground black pepper 11/2 tablespoons fresh lemon juice
3
cups frozen green peas
(about 15 ounces)
4 cups packed fresh spinach, rinsed and large stems
removed
1 3/4 cups reduced-fat coconut milk (14-ounce can)
fresh cilantro leaves, optional
Preparation time: 15 minutes Cooking time: 45 minutes
Bring the water and salt to a boil in a large soup
pot. Ease in the potatoes and garlic, cover, reduce
the heat, and simmer until the potatoes are tender,
about 15 minutes. Meanwhile, in a large saucepan, warm
the oil. Add the onions and sauté on medium heat,
stirring frequently, until translucent, about 10
minutes. Stir the ginger, turmeric, cumin, coriander,
cinnamon, cardamom, cayenne, and black pepper into the
sautéed onions. Add the lemon juice and 1 cup of the
potato cooking liquid, cover, and simmer for about 5
minutes. Transfer the onion mixture to the pot of
undrained cooked potatoes. Add the peas and spinach,
cover, and cook for about 5 minutes, until the spinach
is wilted. Stir in the in the coconut milk. In a
blender, puree the soup in batches until smooth and
creamy. Reheat gently. Serve with cilantro, if
desired.
PER 12-OUNCE SERVING: 210 CALORIES, 6.3 G PROTEIN, 6.7
G FAT, 32.9 G CARBOHYDRATES,
3.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 655.7
MG SODIUM, 5.6 G TOTAL DIETARY FIBER
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