An answer to what do you do with your Kale?

You might need to buy:
  • finely chopped kale leaves
  • rinsed and drained
  • chopped fresh thyme
  • chopped fresh sage
  • chopped fresh rosemary
  • white wine
  • water
  • low-sodium chicken or vegetable broth
  • diced carrot
  • extra-virgin olive oil
  • Ground black pepper to taste

This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.

serves 8
You might need to buy:
  • sweet paprika
  • olive oil
  • sherry vinegar
  • 1/2-inch thick slices baguette
  • shredded cabbage
  • finely chopped flat leaf parsley leaves
  • saffron threads

“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”

serves 4
You might need to buy:
  • extra virgin olive oil
  • water
  • Freshly ground pepper to taste
  • large eggs

“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.

serves 4
You might need to buy:
  • extra virgin olive oil
  • sugar
  • water
  • tomato paste
  • dried oregano
  • chopped fresh parsley
  • Freshly grated Parmesan cheese for serving

“Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.”
Advance preparation: You can cook the beets a day or two ahead. Keep them in the refrigerator in the broth. You can make the complete soup a few days ahead; it gets better overnight. Don’t add the parsley until serving.

serves 6
You might need to buy:
  • canola oil
  • sherry vinegar or champagne vinegar
  • sugar
  • shredded cabbage
  • Freshly ground pepper
  • chopped fresh parsley
  • thickened nonfat plain yogurt

“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.

serves 6
You might need to buy:
  • extra virgin olive oil
  • water
  • low-fat milk
  • Freshly ground pepper
  • Parsley leaves for garnish

This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

serves 6
You might need to buy:
  • water
  • sugar
  • Chopped fresh dill or chives for garnish

You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.

serves 6
You might need to buy:
  • olive oil
  • Salt
  • Freshly ground pepper to taste
  • Freshly grated Parmesan for garnish

“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

serves 6
You might need to buy:
  • extra virgin olive oil
  • Freshly ground pepper

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

serves 6
You might need to buy:
  • dried porcini mushrooms
  • boiling water
  • whole or pearl barley
  • chicken stock or water
  • Freshly ground pepper to taste