Penne Pasta Salad with Shaved Parmigiano-Reggiano

A high-quality, aged Parmigiano-Reggiano cheese is essential to this recipe's success: the bold, salty flavor curbs the need for extra fat or seasoning. The salad also makes a quick weeknight meal when served hot. Serves 6.


Ingredient List:

• 6 oz. penne rigate pasta
• 2 cups broccoli florets
• 9 cloves garlic, minced (3 Tbs.)
• 3 Tbs. olive oil
• 1/2 red jalapeño chile, seeded and chopped (1 Tbs.)
• 10 fresh red or yellow grape tomatoes, halved
• 1 oz. shaved or crumbled Parmigiano-Reggiano cheese

Instructions:

1. Cook pasta in large pot of boiling salted water 8 minutes. Add broccoli, and cook 1 minute more. Drain, reserving 1/4 cup cooking water.
2. Return pot to stove, and heat oil over medium heat. Sauté garlic in oil 1 minute. Add jalapeño, and cook 30 seconds. Stir in pasta mixture, tomatoes, and reserved cooking water. Transfer to large serving bowl, and season with salt and pepper, if desired. Cool to room temperature, and top with cheese.

Vegetarian Times Issue: July 1, 2009 p.48

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives. Serves 6.



Ingredient List
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Directions

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Vegetarian Times Issue: June 1, 2009 p.43

Whole Grain Spaghetti with Fresh Vegetables

INGREDIENTS

1 box(es) BARILLA Whole Grain Spaghetti
2 tablespoon(s) extra virgin olive oil
1 clove(s) garlic
1 cup(s) white onion, finely chopped
2 cup(s) zucchini, diced small
2 cup(s) yellow squash, diced small
1 bunch(es) asparagus, cut into 1-inch pieces
1 cup(s) yellow bell pepper, julienne
3 cup(s) cherry tomatoes, halved
to taste salt
to taste freshly ground black pepper
4 leaf(ves) fresh basil, torn

COOKING INSTRUCTIONS

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic.
ADD onion and saute for 5 minuts, until translucent. Add garlic and saute for 2 minutes until slightly brown.
ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
ADD tomatoes, season with salt and pepper; sauté for 2 additional minutes. Remove garlic clove and discard.
COOK Barilla Whole Grain Spaghetti according to the package directions.
DRAIN pasta and add to the skillet. Toss with vegetables and add fresh basil before serving.

Whole Grain Medium Shells with a Winter Squash and Walnut Ragu

INGREDIENTS

1 box(es) BARILLA® Whole Grain Medium Shells
3 tablespoon(s) olive oil
1 whole acorn squash, diced
1/2 whole butternut squash, peeled and diced
1 cup(s) water
1 whole zucchini, diced
1 whole yellow squash, diced
1/4 cup(s) walnuts
1/4 cup(s) Pecorino cheese, grated
to taste salt
to taste freshly ground black pepper

COOKING INSTRUCTIONS

BRING a large pot of salted water to a boil.
SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet until garlic turns slightly yellow.
ADD acorn and butternut squash; sauté for 1 minute.
ADD water and simmer for 4 minutes. Season with salt and pepper to taste. Transfer mixture to a blender and blend until smooth. Set mixture aside.
SAUTÉ diced zucchini and yellow squash with remaining olive oil in the same skillet; season with salt and pepper. Add the blended squash mixture to the skillet and combine.
TOAST walnuts in a small non-stick skillet until golden brown; remove and roughly chop.
COOK Barilla® Whole Grain Medium Shells according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
POUR cooking water into the sauce and stir well. Add pasta to the skillet and toss well.
TOP with chopped nuts and grated cheese before serving.

Soupe au Pistou

Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.

Ingredient List

Soup
* ¹⁄3 cup dried chickpeas, rinsed
* ¹⁄3 cup dried pinto beans, rinsed
* 1 15-oz. can chopped tomatoes
* 1 medium onion, chopped (1 cup)
* 1 clove garlic, minced (1 tsp.)
* 1 bay leaf
* 1 sprig fresh thyme
* 3 medium red potatoes, cut into ½-inch chunks (1 cup)
* 2 carrots, sliced (1 cup)
* 1 cup frozen Italian flat beans
* ¼ cup vermicelli, optional

Pistou
* 8 cups fresh basil leaves
* 8 cloves garlic, peeled
* ½ cup olive oil

Directions
1. To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.

2. Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.

3. Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.

4. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.

Serves 8

Nutritional Information
Per : Calories: 237, Protein: 6g, Total fat: 14.5g, Saturated fat: 2g, Carbs: 22g, Cholesterol: mg, Sodium: 375mg, Fiber: 6g, Sugars: 5g

Soupe au Pistou: Vegetarian Times Issue: November 1, 2008 p.82

Italian-Style Spaghetti Squash

This squash resembles strands of spaghetti.
Serves 4.

Ingredient List
* 2 lb. spaghetti squash, halved lengthwise and seeded
* 2 Tbs. olive oil
* 1 medium-sized red onion, thinly sliced
* 1 zucchini (8 oz.), diced
* 4 medium-sized tomatoes, diced
* 1/4 tsp. salt
* 1/4 tsp. coarsely ground black pepper
* 1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
* 1 small lemon, sliced

Directions
1. Preheat oven to 350F.

2. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly.

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium, and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low, and cook, uncovered, for about 10 minutes.

4. Using a fork, scrape squash strands into a bowl. Toss with remaining 1 tablespoon of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese. Add lemon slices, and serve.

Italian-Style Spaghetti Squash » Vegetarian Times Issue: January 1, 2004 p.67

Spicy Red Lentil Soup

Red lentils soften up quickly when cooked, which makes them great for thickening soups. Tamarind paste has a sweet-sour flavor and can be found in Indian groceries or high-end supermarkets. Serves 6.


Ingredient List
* 1 cup red lentils
* 1 tsp. salt
* 1 15-oz. can diced tomatoes
* 2 Tbs. minced fresh ginger
* 1 Tbs. vegetable oil
* 2 cloves garlic, minced (2 tsp.)
* 1 15-oz. can light, unsweetened coconut milk
* 1 Tbs. tamarind concentrate or paste, optional
* 1 Tbs. ground coriander
* 1 tsp. ground cumin
* 1 tsp. turmeric powder
* 1 small jalapeño, stemmed, seeded and minced
* 1/4 cup chopped cilantro

Directions
1. Combine lentils, salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel.

2. Purée tomatoes and ginger in blender or food processor until smooth. Set aside.

3. Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind if desired, coriander, cumin, turmeric and jalapeño. Simmer 15 minutes, stirring occasionally.

4. Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve.

Spicy Red Lentil Soup » Vegetarian Times Issue: October 1, 2006 p.60

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71

Curried Cauliflower Soup

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 tbsp ground cumin
1 tbsp curry powder
1 tsp turmeric
1 medium-sized head of cauliflower, separated into florets and washed
1/2 tomato, chopped finely
5 or 6 cups of vegetable stock
1/4 - 1/2 cup 18% cream, or light coconut milk
juice of 1 lime
salt to taste

Heat olive oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add spice, stir and cook until until fragrant, about 1 minute.

Add cauliflower florets and tomato and stir to coat in spices. Allow to cook to a minute or two, then add the stock. Bring to a boil, then reduce heat, cover and simmer until cauliflower is quite tender, about 20 minutes.

With an immersion blender, blend the soup until smooth. Add cream, lime juice and salt and adjust to taste.

Curried Cauliflower Soup via Treehugger

Lentil Soup

Ingredients
3 tablespoons olive oil
1 medium onion
1 cup brown lentils, picked over and rinsed
4 cups water
2 medium carrots, peeled and diced
2 small kohlrabi or other root vegetables, peeled and diced
1 stalk celery, diced
1 medium potato, peeled and diced
1 large tomato, cored, seeded and diced
salt and freshly ground black pepper
plain low-fat yogurt (optional)

Cooking Instructions
1. In a large saucepan, heat oil over medium-high heat. Sauté onion until lightly browned, 5 minutes.

2. Have kids add lentils and cook for 2 to 3 minutes, stirring often.

3. Kids can add water, carrots, kohlrabi, celery and potato. Bring to a boil, reduce to a simmer and cook, covered, about 30 minutes.

4. Kids can stir in the tomato. Cover and simmer 30 minutes longer, until lentils and vegetables are tender.

5. Season with salt and pepper. Have kids top each bowl with a dollop of yogurt prior to serving.

This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 1 hour

Children's Lentil Soup Recipe by FoodFit

Tortilla Soup

Ingredients
For the soup:
5 cloves garlic, peeled
10 Roma tomatoes, cored and quartered
3 tablespoons olive oil
1 large yellow onion, diced
sea salt
freshly ground black pepper
8 cups low-sodium ... broth
1 dried chipotle pepper, stemmed and seeded (optional)
3/4 pound tortilla chips

Optional garnishes:
1 bunch (1/2 cup) fresh cilantro leaves
1 avocado, peeled, seeded and roughly chopped
1/2 cup reduced-fat sour cream
2 limes, cut in wedges

Cooking Instructions
1. Puree the garlic and tomatoes in a blender until smooth.

2. Heat the olive oil in a large stockpot over low heat.

3. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes.

4. Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

5. Pour in the ... stock and add the chipotle chile (if desired). Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes.

6. Stir in the tortilla chips and cook 10 minutes longer, until the chips soften.

7. Remove and discard the chile.

8. Serve hot, with cilantro, avocado, sour cream, lime wedges and some extra crisp, fried tortilla chips for adding at the table.

This recipe serves: 8
Preparation time: 15 minutes
Cooking time: 1 hour

Tortilla Soup: Recipe by FoodFit

Stuffed Peppers with Tomato Sauce

Simple and festive, these peppers will be welcome at any time of year




Ingredients: Serves 8, 1/2 stuffed pepper each
* 4 large red, green or yellow bell peppers
* 3 Tbs. olive oil
* 4 soy “sausage” links, cut into chunks
* 2 cups chopped onion
* 1 cup chopped celery
* 4 cloves garlic, minced
* 1/2 cup minced parsley
* 2 14.5-oz. cans chopped tomatoes
* 1 tsp. dried thyme
* Pinch cayenne, or to taste
* 3 cups cooked rice
* 1 cup plus 8 Tbs. grated Parmesan cheese
* 8 sprigs fresh thyme for garnish, optional

Directions:
1. Preheat oven to 350F.

2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.

3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.

4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.

5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.

Stuffed Peppers with Tomato Sauce: Vegetarian Times Issue: February 1, 2005 p.97

Tomato Chutney

Ingredients
2 teaspoons olive oil
1 cup diced white onions
4 large tomatoes, diced
3/4 cup dried currants
1/4 cup cider vinegar
1 cup orange juice
1/2 cup tomato juice
1 jalapeño pepper, seeded and diced
1 teaspoon kosher salt

Cooking Instructions
1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.

2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.

3. Add the jalapeño pepper and cook 5 minutes.

4. Add the salt.

This recipe serves: 4 | Preparation time: 15 minutes | Cooking time: 25 minutes

Todd English's Tomato Chutney Recipe: Recipe by FoodFit

Tortellini with Tomato Basil Sauce Recipe

Ingredients
2 teaspoons olive oil
1 large onion, chopped
15 ounces chopped, canned tomatoes, undrained
12 ounces frozen cheese tortellini
1/4 cup chopped, fresh basil
2 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper

Cooking Instructions
1. Bring a large pot of salted water to a boil.

2. In a large skillet, heat the oil over medium-heat. Add the onion and cook, stirring, until well browned, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened, about 5 to 10 minutes. Season with salt and pepper.

3. Meanwhile, cook the tortellini until al dente, about 5 minutes. Drain and transfer into a large bowl. Toss with the tomato sauce and basil. Adjust the seasoning with salt and pepper.

4. Sprinkle with the Parmesan cheese and serve immediately.

This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 25 minutes

Tortellini with Tomato Basil Sauce Recipe: Recipe by FoodFit

Spicy red vegetable soup

The colour of this fiery red soup is matched by a pleasing chilli kick, which can be adjusted according to your palate - just add extra chillies as required. Don't be put off by the cooking time - use it as an opportunity to do a few chores. Serves 4

60ml light olive oil
1 tbs soft brown sugar
1 red pepper, chopped
1kg roma or plum tomatoes, quartered
1 red onion
1 large red chilli, deseeded and chopped
2 garlic cloves, chopped
250ml vegetable... stock
4 slices of rye bread
50g soft goats' cheese

Preheat the oven to 180C (350F) Gas 4. Put the olive oil, sugar, pepper, tomatoes, onion, chilli and garlic in a roasting tin, toss everything together and cook in the preheated oven for 2 hours, stirring often, until the vegetables are really soft and starting to turn brown.

Remove the vegetables from the oven. Put the stock in a saucepan and stir in the vegetables. Spoon the mixture, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over a low heat for a few minutes until heated through.

Toast the rye bread and, while it's still warm, spread on the cheese. Float the toast on the soup to serve.

Ross Dobson on autumnal food | The Observer [via Treehugger]

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce. Serves 4.

Ingredient List
* 12 oz. penne pasta
* 1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
* 2 Tbs. olive oil, divided
* 2 cloves garlic, minced (about 2 tsp.)
* 1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
* 1/3 cup chopped cilantro
* 2 cups halved cherry tomatoes
* 2 cups fresh or frozen corn kernels

Directions
1. Cook pasta according to package directions.

2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.

3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Vegetarian Times Issue: September 1, 2006 p.71

Almost Totally Tomatoes

This showy main-course pasta salad gets its visual impact from a mix and match of tomato shapes and colors. Serve with grilled or toasted Italian focaccia drizzled with olive oil. Serves 4.

1 9-oz. pkg. fresh fettuccine, preferably spinach
1 Tbs. olive oil
1 Tbs. lemon juice
2 Tbs. grated Parmesan cheese plus extra for sprinkling
2 Tbs. chopped oil-packed sun-dried tomatoes
2 tomatillos, thinly sliced
1 plum tomato, diced
1 heirloom tomato, cubed
1 cup grape tomatoes
1 cup cherry tomatoes
1 cup pear tomatoes
Sun-dried tomato vinaigrette as desired
1/2 cup pumpkin seeds

1. Cook fettuccine according to package directions. Drain, rinse under cold water and drain again. Put into large bowl, and toss with oil, lemon juice, 2 Tbs. Parmesan cheese, and sun-dried tomatoes.

2. Combine tomatillos and all fresh tomatoes in large mixing bowl, and toss with vinaigrette. Arrange pasta in individual bowls, top with tomatoes, and sprinkle with pumpkin seeds and remaining Parmesan cheese. Serve.

PER SERVING: 310 CAL; 12 G PROT; 9 G TOTAL FAT (2 SAT. FAT); 48 G CARB.; 45 MG CHOL; 60 MG SOD.; 4 G FIBER; 3 G SUGARS

Almost Totally Tomatoes [via Vegetarian Times]

Cheese Ravioli with Grape Tomatoes

A cheerful pasta dish, this entrée builds on several basic ingredients for a quick-cook meal. Serve with a tossed green salad, brownies or blondies and fruit juice. Serves 4.

9 oz. fresh cheese-filled ravioli
2 Tbs. olive oil
1 bunch spinach, rinsed and stemmed
2 cups grape or cherry tomatoes
1 Tbs. onion powder
Salt and freshly ground black pepper to taste
4 Tbs. grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil over medium-high heat, and add ravioli. Cook for 3 to 5 minutes, or until ravioli float to surface and are tender. Remove from heat, drain, and set aside.
2. Heat oil in large skillet over medium heat, and add spinach, tomatoes, onion powder, salt and pepper, and sauté 5 to 7 minutes, or until spinach and tomatoes wilt. Stir in ravioli, and cook for 2 to 3 minutes more. Remove from heat.
3. To serve, spoon equal portions onto individual plates, and sprinkle evenly with Parmesan cheese.

PER SERVING: 270 Calories, 12g Protein, 13g Total Fat (4G Saturated Fat), 28g, Carbohydrates, 30mg Cholesterol, 260mg Sodium, 5g Fiber, 4g Sugars

Cheese Ravioli with Grape Tomatoes

Tortilla Personal Pizza

If you’re not a fan of feta, dollops of ricotta cheese or slices of fresh mozzarella make luscious substitutions.

1 whole wheat tortilla
1 Tbs. prepared pesto
1 large tomato, sliced
1/4 cup artichoke hearts in water, rinsed, drained and sliced
2 oz. low-sodium feta cheese
2 tsp. pine nuts
1/4 cup fresh basil, torn

Directions:
1. Preheat oven to 350F. Spread pesto over tortilla. Top with tomato, artichokes, cheese and pine nuts.

2. Bake 12 minutes, or until tortilla is toasted around edges. Top with fresh basil and serve immediately.

Vegetarian Times: Tortilla Personal Pizza 05/01/2006 p69

Vegetable Soup

ACQUACOTTA (Serves 6)

Acquacotta means “cooked water,” but that doesn’t begin to describe how delicious this soup is! It also freezes beautifully, so double the recipe if you like. Adding a Parmesan cheese rind to the soup while it’s cooking is a clever Italian method for deepening flavors.

1 lb. Swiss chard or kale 4 Tbs. extra virgin olive oil, plus extra for drizzling
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1⁄2 tsp. salt, or to taste
1⁄2 tsp. crushed red pepper, or more to taste
2 Tbs. tomato paste
1 cup tomato purée
2-inch Parmesan rind
6 1-inch-thick slices Italian bread
Grated Parmesan cheese for garnish

Rinse chard in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop.

Heat olive oil in large pot over medium heat. Add onion, carrots and celery, and cook, stirring often, about 10 minutes, or until softened. Stir in salt, crushed red pepper and tomato paste; cook 2 minutes.

Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens. Cook, partially covered, 45 minutes, or until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind.

To serve, place slice of bread in bottom of each bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve.
PER SERVING: 328 CAL; 7G PROT; 21G TOTAL FAT (3.5G SAT. FAT); 28G CARB; 4MG CHOL; 847MG SOD; 4G FIBER; 6G SUGARS

Recipe from the Mar. '06 issue of Vegetarian Times.