Minestrone has a long history in Italian cuisine and, not surprisingly, many interpretations. Old tales recount how Roman soldiers lived on a diet of minestrone and chickpeas, a strange assertion since many of the soup’s classic ingredients—tomatoes, potatoes, beans—are New World foods that were not available at the time. By the end of the sixteenth century, the core concept had become a tasty mixture of vegetables, including dried beans, with pasta and/or potatoes. If you can find them, use borlotti (cranberry) beans, a specialty of Tuscany. Swirling a pesto of arugula, rather than the more prosaic basil, into the minestrone imparts a refreshing change. Other unusual elements in the soup are a tiny spritz of vinegar and the use of shallot instead of garlic. The pesto is also good for dolloping on plain boiled potatoes or a simply cooked fish fillet or chicken breast, or on bruschetta, for serving as an appetizer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.