Soup seems to suffer from bad press lately. My husband, a trencherman if ever there was one, says soup isn't dinner; it's a snack. My neighbor says soup is supper fit only for sick people.
Bosh, I say. On a gusty autumn evening, soup is the absolute best thing for supper. If you've had the foresight to stock your freezer with chicken and beef stock, soup is a sure bet. If you haven't, then canned stock will do very nicely, thank you.
There are, of course, long-simmered soups, the kind left on the back of the range to fill the house with their homey aroma. This isn't one of those. Instead, this is a 21st-century soup, more assembled than simmered. It gives you a chance to use up leftover vegetables. Leftover chicken, beef or pork could stand in for the sausage, if that's what you have on hand.
My husband named the soup. When he asked about the soup I planned for dinner, I listed the ingredients. All was fine until we came to edemame, the tender soybeans that I now use everywhere I used to use peas. "That's weird," he said, suspiciously. "That's weird soup." Maybe so, but it made me happy. And that's what food is supposed to do.
Freeze leftovers in reusable plastic containers to take to work.
Fresh edemame can substitute, but will need slightly longer cooking. Substitute canned beans if you can't find edemame.
Makes 4 servings
Preparation time: 10 minutes; cooking time: 30 minutes
2 cans (14 ounces each) low-sodium beef broth
1 can (14 1/2 ounces) low-sodium diced tomatoes
1 large clove garlic, crushed
7 ounces reduced-fat smoked turkey sausage
3 carrots, halved lengthwise, cut in 1/2 -inch slices
1 cup frozen edemame
1/2 medium onion, coarsely chopped
1/2 cup small shaped pasta, such as orecchiette or orzo
1 small head radicchio
shaved parmesan cheese (optional)
Combine beef broth, tomatoes and garlic in a medium saucepan over medium-high heat; heat to a boil.
Slice sausage into 1/2 -inch pieces. Add sausage, carrots, edemame, onion and pasta to broth mixture. Reduce heat to low; cook, stirring occasionally, until pasta is nearly done, about 10 minutes.
Core radicchio; slice into thin shreds. Stir into soup. Serve soup in bowls, topped with shaved parmesan, if desired.
Per serving: 223 calories; 5 grams fat; 1 gram saturated fat, 10 milligrams cholesterol; 29 grams carbohydrate; 16 grams protein; 527 milligrams sodium; 4 grams fiber
- Recipe and analysis from the Chicago Tribune, a Tribune publishing newspaper.
Tossed romaine salad with lemon vinaigrette