The first time I ate pappa al pomodoro, tomato and bread soup, I was in Tuscany. A friend who was studying abroad in Florence crumbled stale bread into a pot of crushed tomatoes in a small, Italian kitchen. Meanwhile, some of her neighbors taught me how to cook pasta the authentic Italian way. When we scooped our thick soup into mismatched bowls and I tasted it, I swear I swooned. The beauty of this soup is in its simplicity—bread, tomatoes, water or broth.
When my mom sent me this recipe, I was excited to try it. I love Mexican flavors and tortilla soup, and though Mom couldn’t remember where the recipe came from, she highly recommended it for something new. Considering that it is a bit more work than opening a can of tortilla soup, I hoped it would be good.
Combine a cold day with a pot of chili, and you have the perfect meal. Even though it is a vegetarian recipe, this black bean chili is filling, warm, and spicy enough to warm up the coldest kitchen. Double it and you can have leftovers for a couple of days. It is a snap to put together, and all of the ingredients are easy to keep on hand.
While the thought of soup may bring to mind the image of a pot simmering all day long, some come together quickly. This corn chowder, for example, takes about twenty minutes from start to finish. Jalapenos give it some heat, and milk offers creaminess.
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Nothing is more comforting than a pot of soup simmering on the stove on a cold day. When my old roommate came for a visit, I had white beans ready to go for a homemade soup. While we caught up, I chopped up a leek, some carrots, and an onion. Everything went into a pot, and we snacked on a baguette and brie while we let the soup simmer.
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Not only are lentils cheap, they pack a major nutritional punch. Rich in fiber and protein, they allow you to eat a filling, wholesome meatless meal that doesn’t feel skimpy. This soup also provides a heavy dose of vegetables (substitute in what you have on hand), simmered until tender, which offers a mixture of flavors that keep you interested until the bowl is empty. Serve alongside crusty bread, and you have a simple dinner. Double the recipe for leftovers; the soup tastes even better the next day.
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