2 leeks, white and light green parts only, washed and finely chopped
9 cups puréed peeled Italian tomatoes
3 cups veggie stock
9 slices (¾”-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
2 tbsp. chopped basil leaves
Kosher salt and freshly ground black pepper, to taste
Heat ⅓ cup of the oil in a large wide pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft but not browned, 15–20 minutes. Add the tomatoes and chicken and beef stocks and stir to mix well. Increase heat to medium-high and bring soup to a boil. Then reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, for 30 minutes.
Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside to let the bread soak until completely softened, about 30 minutes.
Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge, 4–5 minutes. Season to taste with salt and pepper. Gently reheat soup over medium heat. Ladle the soup into warm bowls and drizzle with remaining olive oil.
3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces 1⁄2 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1 1⁄2 cups finely chopped Iberian ham or prosciutto (optional)
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.
2 tablespoons oil1 onion, minced3 cloves garlic, minced1 tablespoon minced ginger1 tablespoon minced lemongrass1 tablespoon red curry paste3 tablespoons curry powder½ teaspoon turmeric1 13.5 ounce can coconut milk4 cups veggie stock3 tablespoons fish sauce (optional for vegetarians)1 teaspoon sugar8 ounces egg noodlessalt, to taste2 handfuls raw bean sprouts, washed and trimmedCilantro leaves, for garnish1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
Sliced red onion, red chilis, cilantro, scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced 5 (13.75 ounce) cans veggie broth
Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.
Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.
1 scallion, chopped (white and green portions separated)
2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
2 ½ cups vegetable, or mushroom stock
1-1.5 teaspoon soy sauce
1/8 teaspoon pepper
1/2 teaspoon sesame oil
Salt, to taste
1 egg, beaten
1/2 tsp. sambal obleek
Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
1/4 cup finely chopped Italian parsley (plus more for garnish)
1 medium Spanish onion (finely chopped)
2 tablespoons tomato paste
8 cups veggie stock
3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
salt and freshly ground black pepper
Parmigiano (for garnish)
In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.