Pair it with a salad and toasted whole-grain bread for an easy, healthy dinner.
Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC.
All will keep for months in the pantry or fridge.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Convenient pantry items makes it the perfect solution for harried weeknights.
To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.
Don’t forget to preserve your Parmesan rinds!
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Adding one to a soup like this adds a rich umami flavor.
Refrigerated cheese tortellini bulk up the soup and cook in just minutes.
The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil.
Use toasted sesame oil instead if you want mild noodles.
Serve with a side salad or crusty bread for dipping.
Kristin Teig
you’re able to add red pepper, too, to make it extra hot.
Serve this slow-cooker minestrone with crusty bread, if desired.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
Look for a low-sodium soup that has 450 mg sodium or less per serving.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Jenny Huang
