Mark Bittmans Fast Vegetable Soup Recipes

VEGETABLE SOUP

Provided by Mark Bittman

Time 15m

Number Of Ingredients 8

Vegetable Soup image

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

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

MARK BITTMAN'S FAST VEGETABLE SOUP

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

Mark Bittman's Fast Vegetable Soup image

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

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)

RIBOLLITA

Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.

Provided by Mark Bittman

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ribollita image

Steps:

Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams

Ingredients

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

LUCCAN FARRO SOUP (MARK BITTMAN)

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

Luccan Farro Soup (Mark Bittman) image

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.

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

MARK BITTMAN'S MUSHROOM STOCK

Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 3

Mark Bittman's Mushroom Stock image

Steps:

Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
Bring to a boil, and simmer.
Strain the mushrooms out if you like, but make sure to use them for something.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 0 grams

Ingredients

1 pound button mushrooms, trimmed
3 dried porcini
Some onion, carrot or celery (optional)

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Mark Bittmans Fast Vegetable Soup Recipes

VEGETABLE SOUP

MARK BITTMAN'S FAST VEGETABLE SOUP

RIBOLLITA

LUCCAN FARRO SOUP (MARK BITTMAN)

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!

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