Boston Lettuce Makes This Soup Worth Dishing Up

Lettuce never seemed like much more to me than a receptacle for vinaigrette or a device for tormenting dieters, offering the sensation of food but not the flavor.

I hold it in greater esteem now, having eaten this robust soup, which owes its lovely sweet flavor to an abundance of Boston lettuce.

LETTUCE LADEN SOUP

1 tablespoon olive oil

2 large white onions, chopped

Salt, optional

2 large carrots, chopped

1 cup tomatoes, fresh or canned, peeled and chopped

2 large cloves garlic, crushed and minced

5 heads Boston (butter) lettuce, cored and minced

2 teaspoons dried thyme, crumbled

6 cups water

1 (16-ounce) can garbanzo beans, drained and rinsed

6 small new potatoes, boiled and drained

Freshly ground black pepper

Heat olive oil in Dutch oven or deep kettle. Add onions and salt to taste. Saute until onions turn translucent. Add carrots, tomatoes, garlic, lettuce and thyme. Stir until well combined. Add water and bring to boil. Simmer, uncovered, 30 minutes.

Add garbanzo beans and simmer another 10 minutes. Transfer in manageable batches to blender or food processor and puree. Return to heat. Add potatoes and heat through.

Season to taste with salt and pepper. Makes 6 servings.