In the fall and winter, my lunch of choice moves from salads to soups and stews. My favorites are those I make myself, and I've found lots of ways to prepare soups and stews that don't require hours in the kitchen.
This white bean and arugula stew is hearty without filling you up with a lot of meat. A quarter pound of pancetta, an Italian-style bacon available in delis, gives the beans loads of flavor.
The soup takes about 10 minutes to simmer. At the very end of cooking, you add baby arugula and freshly grated Parmesan cheese.
Arugula is one of my favorite leafy greens, and I'm thrilled that supermarkets regularly stock baby arugula these days. It has a slightly bitter, peppery flavor. Baby spinach can be used in its place.
To pack for lunch, divide the soup into six lidded containers and divide the arugula and cheese among six zip-top plastic bags. Stir the greens and cheese into the soup before reheating in the microwave.
I'm also passing along three more of my favorite soups that use canned ingredients. All you will need to complete your meal with any of these soups is a loaf of crusty bread.
WHITE BEAN AND ARUGULA STEW
1/4 cup olive oil
4 ounces pancetta, diced
1 medium yellow onion, chopped
Salt and freshly ground black pepper
2 teaspoons minced garlic (about 2 large cloves)
3 15-ounce cans cannellini beans, drained and rinsed
2 14.5-ounce can reduced-sodium chicken broth
q cup finely chopped parsley
1 5-ounce bag baby arugula
Freshly grated Parmesan cheese
Heat oil in a Dutch oven over medium-high heat. Add the pancetta and onion. Cook until golden, about 4 minutes. Stir in the garlic and saute 1 minute. Reduce heat to medium low and add beans and broth. Bring to a simmer and cook, stirring occasionally, about 10 minutes.
Remove from heat and stir in parsley and season to taste with salt and pepper.
Makes 6 servings.
OTHER RECIPES
THREE-BEAN AND TOMATO SOUP
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons minced garlic, about 2 medium cloves
1 teaspoon Cajun or Greek seasoning
1 15-ounce can black beans, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can white beans, rinsed and drained
2 28-ounce cans diced tomatoes seasoned with basil, oregano and garlic
Salt and freshly ground black pepper, to taste
Heat olive oil in a Dutch oven. Add onions and saute until tender, about 5 minutes. Stir in the garlic and then the remaining ingredients and bring to a boil, then reduce heat and simmer 15-20 minutes. Taste the soup and add salt and pepper.
MEXICAN CHICKEN SOUP
1 tablespoon olive oil
1 small onion, chopped
1 teaspoon minced garlic, about 1 large clove
1 4-ounce can diced green chilies
1 13-ounce can chicken breast meat
2 14.5-ounce cans diced tomatoes
2 14.5-ounce cans reduced-sodium chicken broth
Salt and freshly ground black pepper, if needed
Heat olive oil in a Dutch oven. Add onion and saute until tender, about 5 minutes. Stir in the garlic and then the remaining ingredients. Taste and add salt and pepper as needed.
Makes 6 servings.
CORN AND HAM CHOWDER
4 cups frozen Southern-style hash-brown potatoes
1 ham steak, about 1 pound, cut into 1/2-inch pieces
1 15-ounce can whole-kernel corn
1 15-ounce can cream-style corn
1 12-ounce can evaporated milk
1 bay leaf
1/2 cup chopped green onion
Salt and freshly ground black pepper, to taste, if needed
Combine all ingredients in a Dutch oven or saucepan. Bring to a boil, reduce heat and simmer for 20 minutes, until potatoes are tender. Taste and add salt and pepper, if needed.
Makes 6 servings.
Reach Karin Calloway at karin.calloway@comcast.net. See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at twitter.com/karincalloway.
icon.
