This 7-Ingredient Tuscan White Bean Soup is simple, hearty, surprisingly flavorful. It’s the perfect winter comfort food.



  • 4 ounces pancetta or bacon, finely diced
  • 1 small white onion, peeled and diced
  • 5 cloves garlic, peeled and minced
  • 8 cups good-quality chicken stock
  • 4 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 bay leaf
  • 1 large sprig fresh rosemary
  • salt and freshly-ground black pepper
  • (optionalbut highly recommended for serving: freshly-grated Parmesan, Italian bread)


  1. Heat pancetta (or bacon) in a large stockpot over medium-high heat.  Cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.)
  2. Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
  3. Add chicken stock, beans, bay leaf, rosemary and half of the cooked pancetta (or bacon).  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld.
  4. Add salt and pepper to taste.  (I definitely recommend a generous pinch or two of black pepper, and extra salt if needed, depending on your chicken stock.)  Remove the bay leaf and rosemary.
  5. Serve warm, topped with the extra pancetta (or bacon).  Garnish with Parmesan and serve with Italian bread if desir
Chicken Stoup

Serves 4 to 6

  • 2 chicken pieces, on the bone (dark meat is best, but you can use a mix if you’d like)
  • 3medium carrots, peeled
  • 3stalks celery
  • 1large sweet onion, peeled
  • 2cups homemade or good quality chicken stock
  • Salt
  • 2tablespoons chopped fresh dill
  • 1lemon
  • Freshly ground black pepper
  • Crusty bread for serving
  1. Remove the fat from the chicken pieces, saving it if you like to make your own schmaltz or something. Put the chicken in a large soup pot. Cut one of the carrots into large chunks and add these to the pot with the chicken. Cut one stalk of celery and half the onion into similar sized chunks and add to the pot. Add the chicken stock and then enough water to submerge the chicken and vegetables. Add a generous pinch or two of salt. Bring to a boil over high heat and then lower the heat so that it simmers gently. During the first 5 minutes, skim any of the foam that accumulates on the surface with a shallow spoon. Cook the chicken for about 10 minutes, just until it’s firm and opaque. Transfer to a plate, cover loosely with foil, and let the chicken cool for a few minutes while you continue to simmer the stock, partially covered.
  2. Remove the chicken from the bones and reserve the meat, returning the bones to the pot. Re-cover and simmer the stock for at least 45 minutes more. Remove the bones and the vegetables with a slotted spoon and discard, and then strain the stock through a fine mesh sieve into a clean pot.
  3. Cut the remaining carrots and celery into bite-sized chunks, and then do the same with the onion. Return the stock to a simmer and taste for seasoning, adding more salt if necessary. Add the carrots and onion to the pot and simmer for 5 minutes. Add the celery and cook for another 3 minutes, then stir in the dill, a good amount of lemon juice and several grindings of black pepper.
  4. When you’re ready to serve the soup, tear or cut the chicken into bite-sized pieces and add it to the pot. Simmer for a minute or so, just until the chicken has a chance to reheat. (Be vigilant here — this is the step that determines whether your chicken is tender or dry.) Taste once more for salt, and then serve immediately in shallow bowls with some good, crusty bread.
Community Garden Soup Pots

Community Garden Soup Pots

Serves 4-6


2 tablespoons  extra virgin organic olive oil
1 cup spring onions, chopped
1 organic garlic clove, finely minced
½  teaspoon all natural sea salt
1 cup organic carrots, peeled and chopped into rounds
1 cup  organic potatoes, cut into large cubes
1 cup organic green beans
1 quarts free range organic chicken broth or organic vegetable broth
2 cups organic local organic tomatoes, chopped
1 ear organic fresh corn, kernels removed
1/2 teaspoon black pepper, freshly ground
1/4 cup fresh parsley leaves, chopped
½ cup organic frozen peas

½ loaf  organic artisan bread, cut or torn into 1 -2 inch cubes

1 cup all natural semi soft cheese or tofu, cubed

Let’s Start Cooking!

  1. Heat olive oil in large cook pot over medium-low heat for 1 minute. Lower the heat to medium low.
  2. Add the leeks, garlic, and salt. Stir occasionally for about 5 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  3. Add the stock, tomatoes, corn kernels, and pepper. Increase heat and bring to simmer, then lower heat, cover, and cook about 30 minutes or until all veggies are fork tender.
  4. Remove pot from heat and stir in parsley and frozen peas.
  5. Press 2-3 bread cubes into the bottom of each pot. Place each pot on small saucer and carefully ladle soup onto each pot. Top with 2-4 cubes of cheese or tofu.

Kid-friendly Green Cuisine Facts

The Slow Food movement was created to counteract fast food and fast life. You can take action by learning to grow plants, understanding the cycle of the seasons, and tasting what you’ve grown before you learn delicious ways of using those ingredients in your own kitchen.

Gazpacho Andaluz

Gazpacho Andaluz

Vegan and Raw                                                                              

4 servings


1 cup tomato, diced

1 cup strawberries, diced

¼ cup yellow onion, finely chopped

1 cup chopped yellow or red bell pepper

1 cup cucumber, peeled and chopped

1/3 cup extra-virgin olive oil

1 teaspoon garlic, minced

1 tablespoon lemon juice

¼ teaspoon sea salt

2 cups filtered water


  • Place all the ingredients in a mixing bowl and mix well.
  • Chill for at least 30 minutes before serving.
It’s Mac & Cheese Soup!

It’s Mac & Cheese Soup!


1 cup elbow noodles, cooked and drained

1/2 cup onion, chopped

2 carrots

2 celery stalks

1/4 cup flour

3 cups veggie or chicken broth, low-sodium

1 cup of water

1 cup of milk

1 1/2 cups cheddar cheese, shredded


  1. Add onion, carrots and celery to a food processor and pulse until finely chopped.
  2. Place olive oil in a large pan and sauté chopped veggies over medium-high heat until softened for about 5 minutes.
  3. Add the flour and cook for 1-2 minutes stirring continually.
  4. Gradually add the broth and water and bring to a boil. Continue cooking and stirring until thickened, about 5 minutes. Remove from the heat.
  5. Add milk, cheese and noodles and stir until the cheeses melt.  Ladle into bowls and serve warm.
Lasagna Vegetable Soup

Lasagna Vegetable Soup
• 2 tablespoons of olive oil
• 2 larges of onion
• 2 stalk, medium (7-1/2″ – 8″ long)s of celery, raw
• 5 cloves of garlic
• 6 mediums of carrots, raw
• 6 cup, choppeds of kale, raw
• 1 tablespoon of oregano, dried
• 1 tbsp of italian seasoning
• 2 tbsps of parsley, fresh
• 1 tablespoon of basil, dried
• 2 tbsp, crumbleds of spices, bay leaf
• 6 teaspoons of chicken bouillon
• 1 can (6 oz) of tomato paste
• 3 cups of spaghetti/marinara sauce
• 2 cups of tomatoes, canned, crushed
• 6 ozs of pasta, shells, penne, or macaroni
• 2 cup (not packed)s of cheese, cottage, lowfat, 1% milkfat
• 1 cup of parmesan cheese
• 1 tsp of salt
• 1 tsp, ground of black pepper
• In large soup or stock pot, heat olive oil and ½ cup water over high heat. Add onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened.
• Add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.
• Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.
• To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!

Ravioli Soup


  • 1/2 pound ground turkey breast
  • 1 tablespoon Italian-seasoned bread crumbs
  • 1/8 teaspoon ground sage
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 3 cups low-sodium chicken broth
  • 1 14 1/2 ounce can Italian-seasoned diced tomatoes
  • 1 8 ounce can no-salt-added tomato sauce
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup frozen green beans, thawed
  • 1 7 ounce package refrigerated mini three-cheese ravioli, such as Buitoni

Make It

  1. Heat oven to 400 degrees F. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, pepper and salt in a bowl; shape into 48 meatballs. Bake for 10 to 12 minutes or until browned.
  2. In a 3-quart saucepan combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat. Cover and simmer for 5 minutes. Cut up beans and stir into broth with ravioli. Cook, covered, 5 minutes more. Add meatballs to serve.
Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)

Serves 6-8


¼ cup canola oil
4 cloves garlic, finely chopped
3 ribs celery, finely chopped
3 medium carrots, finely chopped
1 medium white onion, finely chopped
6 cups chicken stock
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
2 oz. fideos or vermicelli noodles, broken into 2″ pieces
8 oz. queso fresco crumbled
¼ cup very thinly shredded parsley leaves


  1. Heat oil in a 4-qt. saucepan over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.
    2. Add noodles to soup and cook, stirring, until al dente, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley
Tortilla Soup with Chicken and Avocado

Tortilla Soup with Chicken and Avocado


1 ½ tablespoons olive oil

1 onion diced (about 1 cup)

1 poblano chili, seeded and finely diced (about ½ cup)

Kosher salt and freshly ground black pepper

3 cloves garlic, minced or grated with a microplane

1 teaspoon ground cumin

1 teaspoon dried oregano

2 chipotle chilis in adobo, finely chopped, with 1 teaspoon of the sauce

1 (28-oz) can strained tomatoes

4 cups homemade or store-bought low sodium chicken stock

2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)

1 cup frozen corn kernels

Crispy tortilla strips or chips, for topping (see note above)

½ cup Queso fresco or feta cheese, crumbled

1 avocado, sliced

Fresh cilantro leaves, for serving

1 lime, cut into 8 wedges, for serving



Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chili with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chili and sauce and mix until fragrant, about 30 seconds more.


Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.


Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges

Chickpea Chili

Chickpea Chili

A hearty meal for those cold winter days


2 – 15oz cans chickpeas, rinsed and drained

3 red peppers chopped

1 green pepper chopped

15 tomatoes chopped

2 cups veggie broth

3 large garlic cloves minced

1 Tablespoon tahini

1 teaspoon cumin

1 teaspoon chili powder

Sea salt to taste


  • Combine all ingredients in a large sauce pan. Cook 1 hour over low heat. Serve with grated cheese and pita chips.
Very Fast Veggie Soup

Very Fast Veggie Soup


1 tablespoons olive oil

2-3 cups assorted veggies- whatever is in your fridge

10-12 cherry tomatoes, sliced in half

1 teaspoon onion powder

1 /2 teaspoon garlic powder

Salt and pepper, to taste

4 cups vegetable stock, chicken stock or water

1/3 cup chopped

Grated cheese and chopped parsley, optional garnish


  • To a medium size saucepan, add olive oil and all veggies. Heat over medium heat 5 minutes. Stir in onion and garlic powder salt and pepper.
  • Add stock and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
  • Serve with optional garnish
Asian Noodle Bowl

Asian Noodle Bowl
Serves 2-3


1 chicken breast cooked and finely sliced
2 cups chicken broth

2 inch slice of fresh ginger

1 packet udon noodles

2 tablespoons soy sauce
1 packet baby spinach leaves
Lemon juice

Optional garnish: Finely chopped scallions or green onions


  1. Bring chicken broth and soy sauce to a boil in a cook pot. Add spinach in small batches to cook down. Stirring occasionally to break up the noodles and allow each addition of spinach to wilt. Remove from heat and season with 1 tablespoon lemon juice. Add more soy sauce or lemon juice to taste.
  2. Pour over chicken and top with optional scallion garnish and serve immediately.
Chicken and Rice Soup

Chicken and Rice Soup


1 (2-lb) rotisserie chicken

3 celery ribs

1 medium onion, quartered and left unpeeled

6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley

2 fresh thyme sprigs

1 Turkish or 1/2 California bay leaf

10 cups reduced-sodium chicken broth (80 fl oz)

2 medium carrots cut into 1/4-inch-thick slices

1/2 cup long-grain rice, rinsed


  1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer for 15 minutes.
  2. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.

Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.

Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

Classic French Vegetable Soup

Classic French Vegetable Soup

Gluten Free, Grain Free, Vegetarian


1 medium onion, finely chopped

2 large Yukon Gold Potatoes, cut into large chunks

2 medium leeks, white and pale green parts only, well rinsed and thinly sliced

4 to 5 medium sized carrots peeled and cut into large chunks

1 medium fennel bulb, trimmed, cored, and cut into large chunks

1-2 small garlic cloves, smashed but left whole

1 bouquet garni (2 dried bay leaves, a few sprigs of fresh flat leaf parsley and thyme tied together in cheesecloth purse with a piece of kitchen twine)

1 to 2 tablespoons extra-virgin olive oil

2 teaspoons sea salt

Water to cover the vegetables

Freshly ground black pepper


  • In a large heavy stockpot, add all the chopped vegetables, the garlic, bouquet garni, olive-oil and salt and cover with at least twice as much water as there are vegetables.
  • Bring to a boil and simmer, half covered, until the vegetables are very tender, and the broth has become slightly opaque about 1 to 1 ½ hours (the longer the soup simmers the more flavorful the broth.)
  • Remove the bouquet garni and discard. Pepper to taste.
  • Ladle into bowls and drizzle with a little extra olive oil if desired.
Creamy Tomato Soup

Creamy Tomato Soup


1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving


  1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes.
  2. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat and reduce to a simmer. Cook for 5 minutes.
  3. Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil and season soup to taste with salt and pepper.
  4. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese
Homemade Ramen

Serves 2

1 quart homemade or low sodium chicken broth

1 inch fresh ginger

2 cloves garlic

3 ounces smoky slab Bacon

1 piece about 2″ from a stalk of lemongrass

1 package of ramen noodles (toss the soup packet)

2 tablespoons dark soy sauce

1 tablespoon black vinegar

2 eggs

1 handful chopped scallions

1 drop Srirachia or your favorite hot sauce

2 more cloves of garlic

1 handful julienned mustard greens, baby spinach leaves, or kale

Place bacon, ginger, garlic & lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.

In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.

Remove bacon, lemongrass, and ginger. Reserve the bacon for later. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.

Slice the bacon. Add sliced garlic cloves to a pan with the bacon, and fry both until crisp.

Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)

Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best). Ladle the hot broth over the eggs and noodles.

Cover with Bacon, fried garlic, and scallions. Garnish with a squirt or two of hot sauce.

Italian White Bean Stew

Italian White Bean Stew

Serves 6 to 8

12 ounces navy beans

6 strips thick-cut bacon

1/4 cup white onion, diced

28 ounces chopped tomatoes, drained

1 tablespoon black peppercorns (optional)

4 garlic cloves, peeled

3 sprigs thyme

6 tablespoons parsley, chopped fine



1 bunch Swiss chard leaves, chopped

Fresh-squeezed lemon juice

Olive oil

Parmesan cheese, grated

Rinse beans, sort out any pebbles or dead-looking beans, and soak overnight, at least 6 hours. Drain and rinse.

In heavy bottom skillet or pot, crisp bacon. Drain on separate plate and pour off all but 1 tablespoon of the bacon grease. In the grease, sweat onions for 2 to 3 minutes until translucent. Drain most of the liquid off the tomatoes and add to skillet, stirring just until slightly softened. Remove from heat and set aside. If using the same pot for to cook the beans, transfer tomato mixture to a bowl and reserve.

Meanwhile, add 8 cups (or enough to cover beans by 1 inch) lukewarm water to beans in a large pot along with whole, peeled garlic cloves, thyme, and peppercorns. Bring to a boil, then reduce to simmer and cook for 20 to 40 minutes. Check frequently, tasting at least 5 to 6 beans at a time, as they may not all cook evenly. When beans are al dente (I call this “edible, but not soft enough yet”), add tomato and onion mixture, along with bacon, to the bean pot. Return to simmer. When beans are cooked through but still solid (skins not bursting), remove from heat and discard thyme sprigs, garlic cloves, and any peppercorns you can reach. (It’s okay to leave them in if you don’t mind biting down on pepper every now and then — they soften enough in the pot to be edible, but they are still a little spicy). Stir in 3 tablespoons chopped parsley. Season to taste with salt and pepper.

Assemble bowls by placing 1 cup of chopped Swiss chard in the bottom of each bowl and topping with beans. Squeeze lemon over beans and sprinkle with remaining chopped parsley and/or Parmesan and olive oil

Quintessential Quinoa Soup

Quintessential Quinoa Soup

Vegetarian and Gluten Free

Serves 10


2 tablespoons olive oil
1 yellow onion, diced
1 carrots, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups butternut squash, cubed
3 bay leaves
4 cans (14 1/2 oz each) reduced-sodium vegetable broth
2 cans (15 oz each) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained
1 cup red or black quinoa
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups chopped kale, ribs and stems removed
Sea salt and black pepper, to taste


  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft.
  3. Stir in the kale and cook for an additional 5 minutes. Season to taste with salt and black pepper, serve warm.


This soup freezes well so make a double batch and get ready for winter!

Roasted red Pepper Soup

Roasted red Pepper Soup



1 12 ounce jar roasted red sweet peppers packed in water

1 clove garlic

1 cup low-sodium chicken broth

3 tablespoons tomato paste

1 tablespoon fresh basil


Salt and pepper

Make It

  1. Puree roasted red sweet peppers (drain it first) with a garlic clove. Heat puree, low-sodium chicken broth, and tomato paste on medium until warm, about 5 minutes. Stir in fresh basil, a smidge of honey, salt, and pepper.
Spring Green Soup

Spring Green Soup

3 tablespoons butter
1/2 sweet onion, chopped
1/2 teaspoon salt
2 cups chicken stock
2 cups water
6 cups frozen peas
1/4 cup whipping cream
1/2 cup freshly chopped chives or mint

  1. Melt butter in a large heavy bottom saucepan or pot over medium heat. Cook the onion until soft and translucent, about 5 minutes.
  2. Pour in chicken stock, water and peas. Bring mixture to a boil, then reduce heat to low, cover, and simmer until peas are tender, 12 –18 minutes.
  3. Puree the soup using an immersion blender, or puree in batches with a blender. Season to taste with salt and pepper and garnish with chives or mint before serving.
Strawberry Gazphaco

Serves 4 to 6

1 tablespoon plus 1/2 cup extra-virgin olive oil

2 cloves garlic, crushed but kept whole

1 1/2 cup whole grain bread, crusts removed, cut into 1-inch cubes

2 sprigs thyme

6 cups strawberries, hulled and quartered

2 1/4 cups English cucumbers, peeled, seeded, and diced

1 1/4 cup diced red bell pepper

3/4 cups diced green bell pepper

6 tablespoons tomato juice

3 tablespoons red wine vinegar

1 1/2 teaspoon salt

Tabasco sauce

2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed but kept whole

2 cups diced (1/4 inch) whole grain bread, crusts removed

3 sprigs thyme

1/2 teaspoon salt

To make the soup: Heat a small saute pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl. Discard the garlic and thyme.

Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to 6 hours. Puree the ingredients and their juices in small batches in a blender on high speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.

To make the garlic-thyme croutons for garnish: Heat a small saute pan on medium-high heat. Coat the bottom with the olive oil and add the garlic. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Quickly transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the salt. Once cool and dry, you may store in an airtight container lined with paper towels for up to 1 day.

Serve chilled, garnished with garlic-thyme croutons. Tiny basil leaves and a swirl of olive oil make a nice additional garnish.

Vegetable Chowder

Vegetable Chowder


2 tablespoons olive oil

1 tablespoon butter

2 cups diced onion

2 medium red bell peppers, seeds and ribs removed, diced

1/2 teaspoon dried thyme

3 cups milk

4 medium baking potatoes, peeled and cut into 1 inch cubes

4 cups frozen corn

Coarse salt and ground pepper

1 green beans, trimmed, broken into 1-inch pieces


  1. In a Dutch oven or 5-quart pot, melt olive oil and butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
  4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!