This recipe makes delicious and thrifty use of the 1/4-inch (5 mm) thick rinds that remain after grating wedges of Parmigiano-Reggiano. They infuse this velvety soup with a rich salty bite.
Lentils and vegetables simmer into a flavourful and aromatic broth. Paired with hearty Multigrain Loaves, this vegetarian soup makes a perfect starter or light entrée.
Kids love soup and reciting the alphabet – and we love this lower-sodium version of the canned stuff that we enjoyed in our youth. This is a meal that encourages playing with food by spelling out words and gobbling them up. If alphabet pasta is unavailable, use tubetti, ditali or mini shells. Have the kids help wash and peel the vegetables, so they know exactly what's going into their soup.
Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.
Meaning “big soup” in Italian, minestrone is exactly that – a hearty dish that can easily be a starter or an entrée.
When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
Making homemade chicken soup chock-full of vegetables is easy with this hearty slow cooker recipe. For a great boost of colour, stir in fresh parsley at the end.
