We had a virtual blast preparing this soup as part of KindSoups efforts to deliver food to those in need.  Each week for the past year, we’ve been cooking together via Zoom, making enough soup for our own family’s dinner, plus enough to freeze and deliver meals for friends who may be hitting a rough patch and…

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Below is a recipe of Julia Child’s Soupe au Pistou, or Pesto Soup. It’s a simple vegetarian soup with the divine taste because of the “Pistou,” not exactly like the Italian “Pesto,” because of parmesan cheese as an ingredient. I used Thai Basil instead of Italian basil, as the mild bitterness of Thai basil gave it a stronger taste. I…

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I’m trying random combinations of ingredients to come up with the simplest way to make a hearty vegetable soup for the cold winter days ahead. Here’s an initial try that was quite good, and with the pearled barley was filling. I don’t generally like the texture of frozen vegetables other than peas but in this…

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Adapted from “Main Course Vegetarian Pleasures” by Jeanne Lemlin This time of year, I crave hearty soups and stews. I served this to a group of friends recently and several asked for the recipe. It has a healthy mix of vegetables, which gives it a lot of flavor. I use prepared vegetable broth that has…

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I’m guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines’ Day, but here’s a healthy one to keep you warm and content. From Ellie Krieger at the Washington Post: “Ribollita, which means “re-boiled” in Italian, is a homey Tuscan stew…

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As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes. I’m sort of addicted to reading recipes and trying new ones, even though I currently possess more than I could possibly make in a lifetime. I only share with you the ones I really like –…

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As the weather gets colder and it gets dark earlier, comfort foods are the way to go. This is a wonderful stew packed with protein from vegetarian sources, so they are cholesterol-free, and very filling. Interesting recipe because you cook the quinoa and lentils dry – toasting them – then add the broth and come…

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