Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. This soup freezes well, so you may want to double the recipe to save half for later.

ingredient list

Serves 6

• 3 Tbs. olive oil
• 1 large fennel bulb, diced (4 cups)
• 3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
• 1 tsp. fennel seeds
• 2 Tbs. dry vermouth, dry white wine, or water
• 4 cups low-sodium vegetable broth
• 1 28-oz. can crushed tomatoes, preferably San Marzano
• 3 Tbs. chopped fresh Italian parsley

Directions

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Caramelized Onion and Savoy Cabbage Chowder with Thyme

Green cabbage can be substituted for savoy cabbage in this hearty chowder.

ingredient list

Serves 6

• 1/2 cup apple cider
• 1 Tbs. low-sodium soy sauce
• 2 tsp. apple cider vinegar
• 2 Tbs. olive oil, divided
• 2 Tbs. unsalted butter, divided
• 12 oz. savoy cabbage, cut into large dice (6 to 7 cups)
• 3 large onions, cut into large dice (1 1/2 lb.)
• 3 cloves garlic, minced (1 Tbs.)
• 2 Tbs. fresh thyme leaves, roughly chopped, divided
• 3 cups Cheese Croutons (recipe, p. 61)

Directions

1. Combine apple cider, soy sauce, and vinegar in small bowl.

2. Heat 1 Tbs. olive oil and 1 Tbs. butter in skillet over medium-high heat. Add cabbage, and season with salt, if desired. Cook 5 to 7 minutes, stirring occasionally. Transfer to shallow bowl.

3. Heat remaining 1 Tbs. oil and 1 Tbs. butter in large Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 8 to 10 minutes, or until onions are softened, stirring occasionally. Uncover, and cook 16 to 18 minutes, or until onions are golden brown. Add garlic, 1 1/2 Tbs. thyme, and apple cider mixture, stirring to scrape up browned bits on pan bottom. Bring to a simmer, and cook 1 minute. Add cabbage and 5 cups water, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 
15 minutes. Serve topped with Cheese Croutons and remaining 1 1/2 tsp. thyme.

Mushroom and Pappardelle Soup with Gremolata

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

ingredient list

Serves 6

Soup

• 2 Tbs. olive oil
• 4 oz. cremini mushrooms, sliced 1/4-inch thick (2 cups)
• 1 large onion, diced (1 1/2 cups)
• 3/4 tsp. dried Italian seasoning
• 7 cups low-sodium vegetable broth
• 4 oz. pappardelle noodles
• 1 1/2 cups green beans, cut into 1-inch pieces
• 1/3 cup mascarpone cheese

Gremolata

• 1/4 cup fresh Italian parsley
• 1 clove garlic, peeled
• 2 tsp. grated lemon zest

Directions

1. To make Soup: Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

2. Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

4. Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.