Minestrone Soup with Acorn Squash
Alex Lau
If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.