Best 3 Mark Bittmans Fast Vegetable Soup Recipes

Indulge in a symphony of flavors with Mark Bittman's Fast Vegetable Soup, a culinary masterpiece that embodies the essence of simplicity and nourishment. This delectable soup is a vibrant tapestry of fresh vegetables, each ingredient contributing its unique character to create a harmonious ensemble. From the earthy sweetness of carrots and celery to the vibrant crunch of bell peppers and the delicate bite of green beans, every spoonful is a celebration of nature's bounty.

This versatile recipe offers a customizable culinary canvas, inviting you to tailor it to your preferences and dietary needs. Craving a touch of warmth? Add a pinch of red pepper flakes or a dash of chili powder to ignite your taste buds. For a creamy indulgence, swirl in a dollop of Greek yogurt or top with a sprinkling of grated Parmesan cheese. With endless possibilities for variation, this soup guarantees a delightful experience with every serving.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE SOUP

Vegetable Soup image

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Number Of Ingredients 8

Ingredients

1 pound chopped zucchini
1 ear of corn
2 tomatoes, chopped
1 tablespoon garlic, slivered
Splash of stock
Salt and pepper
Olive oil, for garnish
Basil, for garnish

Steps:

Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
Garnish: Olive oil and basil.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1116 milligrams, Sugar 13 grams

LUCCAN FARRO SOUP (MARK BITTMAN)

Luccan Farro Soup (Mark Bittman) image

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!

Provided by blucoat

Categories Grains

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery ribs, trimmed and chopped
2 carrots, peeled and chopped
salt and pepper
1 tablespoon minced garlic
1 cup spelt or 1 cup barley
1 cup dried white bean, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine, do not drain)
6 cups stock or 6 cups water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (optional)
freshly grated parmesan cheese

Steps:

Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

MEDITERRANEAN VEGETABLE SOUP

Mediterranean Vegetable Soup image

Provided by Nancy Harmon Jenkins

Categories dinner, one pot, soups and stews, appetizer, main course

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 18

Ingredients

1/2 small green or Savoy cabbage, slivered
3 or 4 large leaves of red or white Swiss chard, slivered
1 tablespoon finely minced bacon or pancetta (Italian unsmoked bacon)
1 garlic clove, minced
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 celery ribs, sliced
2 medium carrots, peeled and diced
1 large potato, peeled and diced
1 large or 2 small zucchini, diced
1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped
Other vegetables as desired
1/2 cup rice
6 cups meat or vegetable stock or water
1 cup cooked, drained white beans, like cannellini or Great Northern (see note below)
Salt and freshly ground black pepper to taste
6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano

Steps:

Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart, set aside.
Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 8 grams, Protein 37 grams, SaturatedFat 5 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your soup comes together quickly and easily.
Choose Fresh, Seasonal Vegetables: The fresher your vegetables are, the better your soup will taste. If possible, try to use vegetables that are in season. This will ensure that they are at their peak flavor.
Don't Overcook the Vegetables: You want the vegetables in your soup to be tender, but not mushy. Cook them just until they are tender-crisp. This will help them retain their nutrients and flavor.
Season to Taste: Don't be afraid to taste your soup as you cook it and adjust the seasonings as needed. You can add more salt, pepper, herbs, or spices to taste.
Serve with Fresh Herbs or Cheese: For an extra burst of flavor, garnish your soup with fresh herbs, such as parsley, basil, or thyme. You can also add a sprinkle of grated Parmesan or Romano cheese.

Conclusion:

Mark Bittman's Fast Vegetable Soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its simple ingredients and straightforward instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and healthy meal, give this soup a try. You won't be disappointed!