The only thing better than a steaming pot of soup is a steaming pot of soup that didn’t take forever to make.
Thanks to the use of canned broth and stock, homemade soup is easier than ever to put on the table.
Add a loaf of crusty bread and a salad, and soup is the perfect Sunday supper, particularly if you like spending your Sundays outdoors, hiking or biking, and enjoy having something warm and satisfying ready to eat when you get home.
Better Homes and Gardens: The Ultimate Soups & Stews Book (Wiley, 2013/$19.99 softcover) is new on store shelves and features more than 400 recipes for soups and stews, many of which can be assembled quickly, which makes them as good for after work as on the weekend.
This recipe for Quick Sausage Minestrone has just 256 calories per serving, which you can reduce even further by using a low-fat or turkey sausage instead of pork.
Spend less than half an hour getting it ready, and it’s easy to reheat at the end of any busy day.
QUICK SAUSAGE MINESTRONE
1 19-oz. can cannellini (white kidney) beans
2 cups peeled and cubed potato (about 2 medium)
1 14.5-oz. can Italian-style stewed tomatoes, undrained and cut up
1 14.5-oz. can reduced-sodium beef broth
8 oz. cooked Italian sausage links, cut into ½-inch slices (circles)
2 tsp. minced garlic
¼ tsp. crushed red pepper flakes
2 cups chopped escarole or Swiss chard leaves
⅓ cup shredded Parmesan or Asiago cheese
In a Dutch oven, combine beans, potato, tomatoes, broth, sausage, garlic and red pepper flakes. Bring to boiling, reduce heat. Simmer, covered, for 25 to 30 minutes or until potatoes are tender.
Before serving, stir in escarole. Sprinkle each serving with cheese.
Makes six servings.
— Better Homes and Gardens: The Ultimate Soups & Stews Book