Japanese Vegetable Soup A Complete Meal In One Bowl

Soups are unquestionably wonderful wintertime make-ahead dinners. They store for several days, usually freeze well for future use, and leftovers make lunches that leave peanut butter in the dust. But serve the same soup over and over, and your family is likely to get just as whiny as on a fifth straight night of chicken.

Both of these meatless soups offer a respite from the usual fare and are complete meals in themselves.

Japanese Style Vegetable Soup With Udon Noodles

1/8 cup plus 1 tablespoon peanut oil

1/8 cup plus 1 tablespoon Asian sesame oil

2 tablespoons finely chopped fresh ginger

2 cloves garlic, finely chopped

4 medium carrots, thinly sliced in rounds

3 ribs celery, thinly sliced crosswise

4 large outside ribs bok choy, thinly sliced crosswise (use entire stalk)

1 bunch green onions, chopped

1 (15-1/2-ounce) can chicken broth

1/4 cup dry sherry

1/8 cup low-sodium or light soy sauce

Freshly ground black pepper, to taste

1 pound udon noodles (available at health food stores and some grocery stores, or substitute linguine)

Mix 1/8 cup each peanut and sesame oil in stockpot. Mix in ginger and garlic and heat over high heat, uncovered. Cook until ginger and garlic are barely wilted, about 1 minute after oils are hot.

Add carrots, celery, bok choy and scallions. Stir to coat with oil and incorporate ginger and garlic. Reduce heat to medium-low. Cover and let cook until vegetables are just wilted, about 5 minutes. Add broth, sherry, soy sauce and pepper. Cover and simmer about 20 minutes.

Meanwhile, cook noodles according to package instructions. Place remaining 1 tablespoon each peanut and sesame oil in serving bowl large enough to hold noodles. Mix oils. Drain pasta and add to serving bowl, mixing to coat evenly with oils.

Fill serving bowls 1/2 to 2/3 full with soup. Place serving of noodles on top. Serve with spoon and chopsticks. Store leftovers separately.

Yield: 6 to 8 servings.

Note: For a heartier soup, add cooked chicken, shredded and warmed, to individual serving bowls.

Ribollita

Adapted from Eating Well magazine.

1 tablespoon extra-virgin olive oil, plus additional for drizzling on soup

1 small red onion, chopped

2 ribs celery, chopped

1 large carrot, chopped

6 cloves garlic, finely chopped

1/4 cup chopped fresh parsley

1 (28-ounce) can plum tomatoes, tomatoes chopped and juice reserved

1 tablespoon fresh thyme or 1 teaspoon dried

Salt and freshly ground black pepper, to taste

3 (19-ounce) cans cannellini beans

1 large potato, peeled and diced

1 pound zucchini, sliced (about 3 small)

1/2 small cabbage or winter kale (about 1 pound), shredded

1/2 pound green beans, trimmed and cut into 1-inch segments

4 cups chicken broth

1 loaf country-style bread (about 1 pound), thinly sliced

Heat oil in stockpot over low heat. Add onions, celery, carrots, garlic and parsley and cook gently until onions are soft, about 10 minutes. Add tomatoes and thyme. Season with salt and pepper. Bring to a simmer and cook for 5 minutes.

Meanwhile, in processor or blender, puree about half the cannellini beans. Add with remaining whole beans, potatoes, zucchini, cabbage, green beans, broth, reserved tomato juice and 3 cups water. Bring to boil and reduce to simmer. Cook uncovered until vegetables are tender, 30-40 minutes.

To serve, place layer of bread in bowl. Top with soup, another layer of bread and additional soup. Drizzle oil on top.

Yield: 8 servings.