Lasagna Soup with Basil Ricotta Crème

Serves 8
Total cost: NY $23.24
Cost per serving: NY $2.90

So one of the things that drives me crazy about expensive shaped pastas like manicotti, shells and even curly-edge lasagna noodles is how I invariably end up with broken noodles in the package, no matter how carefully I carry them home from the store. The other thing that drives me crazy about these shapes is that there always seems to be a 2 or 3 noodle mismatch between what I get in a package and what the recipe calls for, leaving me with a whole box in the cabinet to house one lonely manicotti noodle, sadly wondering where all his friends ran off to. And that is precious real estate in my NYC kitchen that I cannot afford to squander.


Solution? Save up all your broken or orphaned pasta pieces until you have about 2 cups worth, then make lasagna soup. If you get impatient before you have a enough, you can use any leftover pasta shape or even, if you must, pulverize a couple of whole lasagna noodles from a full box. As long as all your pieces are of approximately the same size, the cooking time will work out. You want to aim for the size of the broken bits to be about the size of penne or rotini, which, not coincidentally, is the shape we would recommend if you don’t have enough leftover smashed pasta. (You’ll notice we didn’t have quite enough ourselves, so used some rotini from the back of the cupboard that wasn’t, on its own, quite enough for a full plate of pasta.)


Once you taste this, I think you’ll see why one might decide to jump the gun and sacrifice some whole shells for this soup. The broth is tomatoey and warming, the noodles toothsome, and the cool herb ricotta topping contrasts beautifully with the heat from the sausage and peppers. Go on and stir the ricotta in to the soup if the spirit so moves you. For those of you who care about such things, you'll note that the calorie count is quite low for a dish that is rich, meaty and creamy all at the same time.


Ingredients

• 1 tbsp olive oil (staple)
• 1 pound uncooked Italian turkey sausage (NY $5.79)
• 1 onion (NY $0.79)
• 1 green pepper (NY $0.99)
• ½ pound mushrooms (NY $1.89)
• 3 cloves garlic (NY $0.25)
• 4 cups beef broth (NY $2.89)
• 1 14.5 oz can diced tomatoes (NY $1.39)
• 1 14.5 oz can crushed tomatoes (NY $1.19)
• 2 tbsp tomato paste (staple)
• 1 10 oz. package frozen spinach, defrosted and drained (NY $1.49)
• 1 tbsp oregano (staple)
• ½ tsp red pepper flakes (staple)
• ½ tsp dried basil (staple)
• ½ tsp dried thyme (staple)
• Pepper to taste (staple)
• 2 cups mixed broken lasagna/manicotti/shell pasta (staple or NY $0.89 for box of penne)
• 2 tbsp grated parmesan (staple)
• 1 15 oz container part-skim ricotta (NY $2.89)
• 1/2 bunch (about 6 stems) fresh basil (NY $2.79 for whole bunch)

Directions

Dice the onion and pepper, mince the garlic, and chop the mushrooms into eighths.

Remove sausage from casing by cutting a slit in the skin vertically and then peeling back and off the casing. Heat olive oil in a large soup pot over medium heat, then crumble in the sausage meat. Cook until browned, about 5 minutes.

Stir chopped veggies into the pot, and continue cooking until softened, onions slightly translucent and mushrooms release juices, about another 5 minutes.

Add broth, diced tomatoes, crushed tomatoes, tomato paste and spinach, and raise heat to high. Add spices and bring to a boil. While soup is coming to a boil, taste to check your seasoning. Be sure to actually bite into a piece of sausage when tasting, as sausage can hold a lot of spice that doesn’t carry over into broth. Once boiling, add pasta and cook until al dente, approximately 8-10 minutes depending on type of noodles. Meanwhile, chop basil and stir into ricotta along with the parmesan. Serve soup in bowls topped with generous dollops of basil ricotta crème.


Nutritional Info
Amount Per Serving

Calories 299.7	Vitamin A 77.1 %	Iron 18.3 %
Total Fat 12.6 g	Vitamin B-12 3.0 %	Magnesium 14.9 %
Cholesterol 54.8 mg	Vitamin B-6 11.4 %	Manganese 23.4 %
Sodium 1,102.5 mg	Vitamin C 75.4 %	Niacin 10.5 %
Potassium 764.0 mg	Vitamin D 5.3 %	Phosphorus 29.0 %
Total Carbohydrate 27.3 g	Vitamin E 7.5 %	Riboflavin 22.8 %
Fiber 4.2 g	Calcium 25.6 %	Selenium 18.3 %
Sugars 7.3 g	Copper 20.0 %	Thiamin 14.8 %
Protein 20.4 g	Folate 22.4 %	Zinc 17.0 %

Recipe and Nutritional Information after the jump

Spicy Turkey Bean Chili

10 servings
Total cost: NY $18.79
Cost per serving: NY $1.88


Everyone needs a good turkey chili recipe in their repertoire, particularly during the dark days of January. This one has some zing to it; if you like it milder, knock it back down to 1 chipotle pepper. In furtherance of my continued quest to break free from the tyranny of commercial broths, this recipe calls for no broth whatsoever. This makes a lot, but like most chilis, it improves with age as the flavors meld and freezes well to boot.


Ingredients

• 2 tbsps olive oil (staple)
• 2 cloves garlic (NY $0.31 for one head)
• 1 large yellow onion (NY $1.26)
• 1 green pepper (NY $1.89)
• 1 red pepper (NY $2.15)
• 1 pound ground turkey (NY $5.99)
• 2 tbsps chili powder (staple)
• 1 tsp cumin (staple)
• ½ tsp oregano (staple)
• ½ tsp hot paprika (staple)
• 1 tbsp cocoa powder (staple)
• 1 14.5 oz can kidney beans (NY $0.89)
• 1 14.5 oz can pinto beans (NY $0.89)
• 2 chipotles en adobo (NY $2.19 for one can*)
• 1 28 oz can crushed tomatoes (NY $1.89)
• 1 tbsp apple cider vinegar (staple)
• 1 bottle cerveza (NY $1.33)
• 1 bunch scallions (NY $0.99) (optional**)

Directions

Start this one about an hour before you plan to eat.

Mince the garlic, and chop the onion, green pepper and red pepper.


Warm 2 tbsps olive oil in a large pot, and saute the chopped vegetables about 5 minutes until softened. Add the ground turkey, spices and cocoa powder. Continue cooking, stirring to break up the meat, until the turkey is browned, about another 5 minutes. Meanwhile, chop the chipotles. Once turkey is no longer pink, stir in the drained and rinsed beans, the chipotle, crushed tomatoes, vinegar and beer.


Bring to a boil, then reduce heat and simmer, uncovered, approximately 30 minutes longer.


* When you have leftover chipotles, which you inevitably will b/c I’ve yet to see a recipe that calls for an ENTIRE can (and my lips burn just thinking about it!), freeze the excess.

** You can, of course, garnish this with any number of things, according to taste and the contents of your fridge. Diced tomatoes, sour cream, chopped red onions, sour cream, avocado, tortilla chips, shredded monterey jack, diced jalapenos for the truly bold, etc., etc. We happen to like scallions, and we didn’t want to leave all toppings out of the pricing for this recipe, because half the fun of chili is the make-your-sundae-style garnishing.


Nutritional Info
Amount Per Serving

Calories 220.7	Vitamin A 32.8 %	Iron 17.8 %
Total Fat 6.8 g	Vitamin B-12 0.0 %	Magnesium 11.9 %
Cholesterol 32.0 mg	Vitamin B-6 11.6 %	Manganese 23.7 %
Sodium 329.6 mg	Vitamin C 79.3 %	Niacin 3.9 %
Potassium 457.6 mg	Vitamin D 0.0 %	Phosphorus 13.0 %
Total Carbohydrate 24.2 g	Vitamin E 3.1 %	Riboflavin 6.9 %
Fiber 8.3 g	Calcium 5.6 %	Selenium 5.1 %
Sugars 1.0 g	Copper 11.9 %	Thiamin 10.7 %
Protein 15.6 g	Folate 26.3 %	Zinc 5.9 %

Recipe and Nutritional Information after the jump

Stone Stock: Vegetable Version

Makes approx. 4 cups
Total price: NY $0.00
Price per cup: NY $0.00


Remember that old kid's story about making soup from a stone? While the moral of the Stone Soup story is about sharing even when you don't have a lot and the value of community, I also always think of it as meaning "to make something from nothing." As they're now apparently predicting that unemployment is going to rise to nearly 10% by year's end (GASP!), making something out of nothing seems all the more timely.

As some of you have noticed, we make a lot of soups around here. In one of our most recent posts the most expensive ingredient was not the ravioli, the red pepper or the zucchini but the chicken stock! Considering that stock can be made at home from kitchen scraps, and that the cheaper store-bought broths are frequently criticized as being little more than salted water, that just seems like throwing money out the window. (Which, as you can imagine, we're not big fans of around here.) If we'd instead used homemade chicken stock from scrap, the cost per bowl for the Chicken Ravioli Soup recipe would have been a mere NY $0.88!

Thus, our quest to make stocks at home was born. We decided to start small, with veggie stock. (I don't know about you, but carcasses are something I need to work my way up to.) The result was less salty and more complex than broth from a can or box. (As you can see from the photos, the broth was also much darker in color than store-bought.) And it all came from items that we otherwise would have discarded. Ergo, "Stone Stock"!


Ingredients

• 1 gallon freezer bag or container full of vegetable scraps
• 2 bay leaves (staple)
• Several whole peppercorns (staple)
• Several dashes turmeric (staple)

I started this experiment by collecting vegetable scraps in a galloon container in the freezer. All vegetables were scrubbed thoroughly (ok, not the onions) before freezing. Into the container went:

• Onion peels (but not the papery skins or ends)
• Parsley stems
• A bunch of carrots that were close to turning
• Eggplant trimmings
• Red pepper trimmings (not the stems, but we did include the
• seeded core)
• Zucchini trimmings
• Celery leaves and stems
• Green pepper trimmings (ditto red pepper)
• Yellow squash trimmings
• A tiny bit of tomato trimmings
• Potato peels (well scrubbed)
• Basil stems

Directions
You toss in almost any vegetable and herb scraps. Go easy on any broccoli, tomato, asparagus, cauliflower, brussels sprouts or cabbages as these can overpower the flavor. Dump your veggies out into a soup pot, and add enough water to cover by about an inch. Bring to a boil, then cover, reduce heat to low, and simmer uncovered for about an hour. Strain soup: pour out into a bowl through a sieve. Press down on the solids in the sieve lightly to extract all remaining liquid. Discard solids. Stock can be stored for future use by refrigerating or freezing.

Inspired by the many wonderful posts out there on making vegetable stock from kitchen, well, refuse.

Nutritional
Information omitted as this will vary depending on what you include. In general though, vegetable broth is very low calorie, fat free and should be chock full 'o' vitamins.
Recipe and Nutritional Information after the jump

Cure-Whatever-Ails-You Chicken Soup with Ravioli

Makes 8 -10 servings
Total cost: NY $13.34
Cost per serving: NY $1.33 – NY $1.67


Even though Spring has at last arrived, I seem to have caught this cold/flu thing that’s been making the rounds at my office, felling everyone in its wake. Thus, it seemed an appropriate time to post this recipe. I’ve been making this for years, both for myself and others, and I personally guarantee that it will make you feel much rejuvenated.


Its spicy enough to pierce congested nasal passages, but the mellowness of the chicken broth and the cool mildness of the ravioli ensure that its not too much for tender throats and confused palates.* You’ll feel your sinuses clearing just from breathing in the aroma of the vegetables sauteeing, and your stuffed passages unclogging as you slurp the zesty and restorative chicken broth. Inhale deeply and let the recovery begin!


Ingredients

• 1.5 tbsps olive oil (staple)
• 3 cloves garlic (NY $0.10)
• 1 large onion, such as Vidalia (NY $0.73)
• 1 red pepper (NY $2.15)
• 1 green pepper (NY $1.00)
• 1 tbsp oregano (staple)**
• 1 tsp dried basil (staple)
• 1 tsp crushed red pepper (staple)**
• Salt and pepper to taste (staple)
• 6 cups chicken broth (NY $4.59)
• 2 medium zucchini (NY $2.43)
• 2 medium carrots (about 1.5 cups) (NY $0.75 for one bag)
• 1 13 oz package frozen cheese ravioli (NY $1.59)
• Parmesan cheese (staple)

Directions
Mince garlic, and chop onion and peppers. Heat oil oil in soup pot until fragrant, and add chopped veggies along with the spices and a few grinds black pepper. Cook until just tender, approx. 10 minutes. Meanwhile, chop the zucchini into half moons about ¼ inch thick, and peel and chop the carrots.


Add broth to pot, cover and simmer approx. 5 minutes. Add carrots, cover, and continue cooking until the carrots are close to tender but still a bit crisp, approx. 5 minutes.


Increase heat, bring to a boil, and add ravioli and zucchini. Stir to ensure ravioli are just submerged under the top of the soup, and, if necessary, return to a boil. Continue boiling until ravioli is cooked and just tender, approx. 10-15 minutes or according to package directions.
Adjust seasoning to taste, and serve in bowls topped with grated parmesan cheese.


* True story: back in school I cured my friend Ginger of the SARS virus with this soup. OK, fine, she didn’t *really* have SARS, but she was hospitalized and they thought for a while there that that's what she had and quarantined her and everything. And, if you’re going to insist on being such a stickler, it didn’t technically “cure” her of disease, but she *did* say she felt much better after the soup and that she liked it a lot. Happy now? You really know how to kill a good story, don’t you?


** As noted, I like the spices in this on the “so aggressive, you wouldn’t want to run into them in a back alley at night” side. All the better to clear your nasal passages with, my dear! If, however, the sound of that makes you nervous, or if you’re feeling so delicate that you think applesauce might be a bit of an adventure, drop down to approx. ½ a tsp red pepper, and 1 tsp oregano.


Nutritional Facts
Approximate values per serving

Calories 147.1	Vitamin A 85.7 %	Iron 10.8 %
Total Fat 6.2 g	Vitamin B-12 10.0 %	Magnesium 4.7 %
Cholesterol 17.5 mg	Vitamin B-6 11.5 %	Manganese 27.4 %
Sodium 1,267.1 mg	Vitamin C 94.2 %	Niacin 26.2 %
Potassium 559.2 mg	Vitamin D 0.0 %	Phosphorus 17.7 %
Total Carbohydrate 16.6 g	Vitamin E 3.9 %	Riboflavin 8.9 %
Fiber 2.3 g	Calcium 16.3 %	Selenium 10.8 %
Sugars 3.1 g	Copper 13.4 %	Thiamin 4.8 %
Protein 7.3 g	Folate 6.7 %	Zinc 4.7 %

Recipe and Nutritional Information after the jump

Tomatillo Tortilla Soup

Makes eight bowls
Total price: NY $19.98 (with extra cilantro & tortilla chips)
Price per serving: NY $2.49


I was so excited to see tomatillos pop up again in the produce section. (Really, I almost clapped my hands in the middle of a crowded market. Cue jaded New Yorkers rolling their eyes and swerving to give the crazy girl a wide berth.)


Tomatillos have a nice bright flavor that really pops when mixed with cilantro, beer, and thyme in this soup.


Ingredients

• 12 tomatillos (NY $1.99)
• 2 medium zucchini (NY $0.89)
• 1 large onion (NY $0.63)
• 2 jalapeno peppers (NY $0.22)
• 4 cloves garlic (NY $0..30 for one head)
• 1 bottle Mexican beer (NY $1.49 for Corona)
• 1 lb. chicken breast (NY $4.99)
• 2 tsps. dried thyme (staple)
• 4 cups chicken broth (NY $2.39)
• 1 bunch scallions (NY $0.50)
• 1 lime (NY $0.50)
• 1 ½ tbsps olive oil (staple)
• 1 ½ tbsps ground cumin (staple)*
• Salt (staple)
• Pepper (staple)
• Tortilla chips (NY $2.59 for 1 bag)
• A few tablespoons cilantro, to taste (NY $0.99)
• 2 cups cotija cheese** (NY $2.50)

Directions
Prepare tomatillos by removing the husks, rinsing (they’ll be sticky!), and then chopping roughly.

Chop the onion and zucchini into pieces of about the same size as the tomatillos. Seed the jalapenos by slicing them open lengthwise, then using the tip of the knife to scrape out the seeds. (Be careful not to touch the seeds with your fingers. If you happen to by mistake, then be *really* careful not to rub your eyes with your hands.) Mince the garlic.


In a large pot, warm the olive oil over medium-high heat, and add the chopped produce along with the cumin, some salt, and a few grinds of black pepper. Meanwhile, slice the chicken into ½ inch wide strips and set aside.


Cook the vegetables approx. 7-8 minutes, until the onion is softened and yellow, and the tomatillos become saucy. (Truly, it’s a cheeky and impertinent vegetable. You’ll see!) Add the beer to the vegetables and cook until reduced by about half, approx. 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Once boiling, remove cover, reduce heat to medium-low, add chicken and cook over a low boil for about 6 minutes.


While soup is cooking, slice the scallions, chop the cilantro, and cut lime into small wedges.

When the soup is ready, ladle into bowls and squeeze juice from a lime wedge into each. Allow your guests to top as they please with tortilla chips, scallions and cilantro.

*I like this heavy on the cumin: goes easier on it if you’re not as rabid a fan.

**If you do not like or can not find cotija cheese, feel free to substitute Monterey Jack.


Nutritional Facts
Approximate values per bowl

Calories 277.8	Vitamin A 7.8 %	Iron 13.0 %
Total Fat 16.0 g	Vitamin B-12 12.4 %	Magnesium 12.4 %
Cholesterol 64.7 mg	Vitamin B-6 23.9 %	Manganese 23.8 %
Sodium 733.3 mg	Vitamin C 19.2 %	Niacin 51.7 %
Potassium 606.0 mg	Vitamin D 0.0 %	Phosphorus 38.3 %
Total Carbohydrate 11.0 g	Vitamin E 4.4 %	Riboflavin 16.6 %
Fiber 2.1 g	Calcium 29.1 %	Selenium 26.9 %
Sugars 2.8 g	Copper 12.0 %	Thiamin 6.8 %
Protein 23.2 g	Folate 6.2 %	Zinc 13.6 %

Recipe and Nutritional Information after the jump

Quick Cannellini Bean & Ham Stew

Makes 6 servings
Total Price: NY $17.50
Price Per Serving: NY $2.91

Wet and gray spring days make me crave a bowl of steaming stew. The result of this recipe is a golden broth overflowing with fresh spinach, ham and cannellini beans. I found a variation of this stew two years ago in a winter issue of Gourmet and it has since become a staple in our apartment on cold days when we don’t have a lot of time for cooking.

Top this with slices of baguette broiled with olive oil and a little parmesan cheese. The toasts absorb the garlicky, tomatoey broth. Warming and satisfying on a chilly, rainy day.

Ingredients

• 4 large garlic cloves, chopped (NY $0.48 for 1 bulb)
  
• 1 large onion, chopped (NY $0.86)
  
• 2.5 tablespoons extra-virgin olive oil (staple)
• 1 14.5oz. can stewed tomatoes, coarsely cut* (NY $1.59)
  
• 2 cups low-sodium chicken broth (NY $1.29)
  
• 2 19 oz. cans cannellini beans, rinsed and drained (NY $2.98)
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (NY $5.51)
• 1/4 teaspoon black pepper (staple)
• 10 oz spinach (roughly torn) (NY $2.50)
• 1 demi baguette, sliced (NY $2.29)
  
• Grated Parmesan cheese (staple)

Directions

In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).

Add the can of cut stewed tomatoes and juice to pot and stir.

When the juice starts to simmer, add the beans, ham and black pepper.

Add the chicken broth, stir and bring to a boil.

When the broth starts to boil, reduce the heat until it settles at a simmer.

When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat.

Serve immediately, garnished with toasts.

While stew is simmering, preheat broiler or set your toaster over to broil.

To Prepare Toasts:
Put bread on a baking sheet or toaster over tray covered with foil, and lightly brush each side with 1/2 tablespoon oil total. Broil until light gold, approx 1 minute.

Flip toast, sprinkle with parmesan cheese to taste, and broil again for approx 1 minute longer.

* We’re not big fans of high fructose corn syrup around here, so the LBUH always checks the fine print (you know, the ingredients) to make sure they’re not slipping any into our stewed tomatoes. You can cut stewed tomatoes right in the can using clean kitchen shears or a knife.


Adapted from Gourmet, January 2007

Nutrition Facts

Approximate values per serving

Calories: 367.6	Protein: 26.0 g	Magnesium: 29.7 %
Total Fat: 10.0 g	Vitamin A: 92.1 %	Manganese: 66.7 %
Saturated Fat: 2.3 g	Vitamin B-12: 8.1 %	Niacin: 27.5 %
Polyunsaturated Fat: 1.2 g	Vitamin B-6: 24.5 %	Pantothenic Acid: 7.0 %
Monounsaturated Fat: 5.7 g	Vitamin C: 39.6 %	Phosphorus: 39.8 %
Cholesterol: 20.4 mg	Vitamin D: 0.0 %	Riboflavin: 19.3 %
Sodium: 1,736.7 mg	Vitamin E: 10.4 %	Selenium: 21.3 %
Potassium: 1,224.9 mg	Calcium: 20.7 %	Thiamin: 42.2 %
Total Carbohydrate: 45.1 g	Copper: 29.0 %	Zinc: 16.5 %
Dietary Fiber: 11.0 g	Folate: 56.6 %
Sugars: 4.3 g	Iron: 31.6 %

Recipe and Nutritional Information after the jump

Herbed New England Clam and Corn Chowder

8 servings
Total Cost: NY $18.67 (plus extra bacon* and carrots)
Price per serving: NY $2.34


Even though its technically spring, its going to be cold and rainy weekend here in New York: perfect chowder weather! I adapted this recipe from a recent Bon Appetit article about eating better for less, but last I checked this chowder doesn’t seem to have ever made it on to Epicurious. Which is a darn shame because its economical, quick, easy, tasty, and a great way for Lovely But Unemployed Husband to get his bacon (“Mmmm, bacon”) fix without me worrying about the state of his arteries. (I am sparing you here from a truly dreadful joke about bringing home the bacon. I would like this noted on my permanent record. Thank you.) The original recipe called for whole milk, but I’ve substituted 2% because it’s a little less heavy and for us its more economical as 2% is what we use on a daily basis. Go ahead and use whichever you have on hand, or a mix if you feel like it. Like most soups, this freezes well.


Ingredients

• 6 bacon slices (NY $3.99 for 1 lb. package)
• 2 medium onions (NY $.69)
• 3 large carrots (NY $1.29/Bunch)
• 1 ¼ tsps dried thyme (staple)
• ¾ teaspoon dried rosemary (or a few sprigs fresh if you have it) (staple)
• Salt (staple)
• Pepper (staple)
• 3 tbsps flour (whole wheat pastry if you like) (staple)
• 4 cups 2 % milk (NY $2.25 for organic)
• 2 8 oz potato (NY $1.50)
• 3 6 ½ oz. cans chopped clams in juice (NY$5.97)
• 2 10 oz packages frozen corn** (NY$2.98)
• Chopped fresh parsley (staple)

Directions
Cut bacon crosswise into ½ inch pieces. Peel and chop carrots, chop onions. Chop, but do not peel, the potato into ½ inch cubes.

Cook bacon in soup pot over medium heat until crisp. Transfer bacon to a plate lined with paper towels to drain.

Pour out all but 2 tbsps of bacon drippings from pot. (Note: if you’re phobic about saturated fat, you could pour out all but 1 tbsp and substitute 1 tbsp olive oil. But you get a lot of flavor bang out of the bacon grease for both your actual and caloric bucks.)

Add onion, carrots, thyme, rosemary, a few pinches salt and several grinds of pepper. Saute until vegetables are tender but still crisp (approx. 5 minutes).

Sprinkle in flour, stir over heat until well combined (approx. 1-2 minutes). Stirring constantly, slowly pour milk into pot. Bring to a boil then reduce heat to medium. Cook until slightly thickened, stirring frequently (approx. 5 minutes).

Add potatoes, and simmer until potatoes are tender, stirring often (approx. 15 minutes.)

Add the clams with their juice, and the corn Return to a boil, then reduce heat to medium low and let simmet for another 10 minutes. Adjust seasoning to taste. Crumble bacon slices into bits. Sprinkle individual bowls with bacon and parsley, serve and enjoy!

Adapted from Bon Appetit, January 2009

*Bacon freezes well and according to Sarah Moulton stays tasty for up to a month. Insert a sheet of wax paper between every six slices or so (or whatever the smallest quantity you think you might want at one time is), wrap in plastic wrap, and place in heavy duty freezer bag before freezing.

** The original recipe called for 1 8 ¾ oz can corn kernels, drained. “CANNED CORN?!?” you ask, increduously. Hand to heart, Bon Appetit said to use canned vegetables. We elected to use frozen corn instead as, among other things, canned corn frequently contains added salt or sugars.

Nutrition Facts
Approximate values per serving, using 2% milk

Calories: 285.6	Vitamin B-6: 14.9 %	Manganese: 15.7 %
Total Fat: 6.5 g	Vitamin C: 25.5 %	Niacin: 11.7 %
Cholesterol: 46.4 mg	Vitamin D: 0.0 %	Pantothenic Acid: 4.5 %
Sodium: 496.6 mg	Vitamin E: 1.1 %	Phosphorus: 11.7 %
Potassium: 795.1 mg	Calcium: 63.3 %	Riboflavin: 7.3 %
Total Carbohydrate: 37.4 g	Copper: 5.8 %	Selenium: 4.4 %
Protein: 21.8 g	Folate: 61.2 %	Thiamin: 12.3 %
Vitamin A: 352.7 %	Iron: 11.4 %	Zinc: 6.2 %
Vitamin B-12: 1.4 %	Magnesium: 9.8 %

Recipe and Nutritional Information after the jump

"French" Lentil Soup

Adapted from Bon Appetit, Dec. 2006
6 generous servings
Total Price: NY $17.14
Price per serving: NY $2.86


Ingredients

• Extra-virgin olive oil (staple)
• 3 garlic cloves, diced (NY $ 0.59 for one head)
• 3 medium onions, chopped (NY $1.99)
• 5 organic celery stalks, chopped (NY $3.49)
• a handful of baby carrots chopped (NY $ 2.00 for one bag)
• 4 cups vegetable broth (NY $ 4.99 for organic)
• 1 ¼ cups lentils, rinsed and drained (NY $ 1.89 for one bag)
• 1 14 ½ oz. can diced tomatoes in juices (NY $ 2.19 for one can, organic)
• Salt and pepper (staple)
• Balsamic vinegar (staple)

Directions
Heat oil in soup pot over medium heat. Add garlic, onions, celery and carrots. Saute until vegetables start to brown (softening, but still firm), about 15 minutes.

Add broth, tomatoes in juice and lentils. Bring to a boil, then cover, reduce heat to medium-low and simmer. Cook until lentils are tender, about 35 minutes.

Once cooked, puree about half of soup either using a stick blender or by transferring several cups to a blender and pureeing. Return puree to pot. If desired, thin soup with a few tablespoons water. Season with a healthy splash of balsamic vinegar, several grinds of pepper, and salt to taste.

Garnish with celery leaves, serve and enjoy! Like many soups, the leftovers are even better once the flavors have a chance to meld.

Nutrition Facts
Approximate values per serving

Calories: 201	Vitamin B-6: 10.8%	Manganese: 18.4%
Total fat: 7.1 g	Vitamin C: 46.3%	Niacin: 4.5%
Cholesterol: 0g	Vitamin E: 5.8%	Phosphorus: 11%
Potassium: 401.8 mg	Calcium: 10.6%	Riboflavin: 4.1%
Carbs: 28.9 g	Copper: 8.1%	Selenium: 2.7%
Fiber: 7.5 g	Folate: 24.1%	Thiamin: 8.4%
Protein: 5.5 g	Iron: 13.5%	Zinc: 5%
Vitamin A: 99 %	Magnesium: 6.6%

Recipe and Nutritional Information after the jump