Souped Up and Ready to Go

Whenever we’re in doubt about what to serve for dinner, we fall back on a sturdy bowl of soup and some hearty bread. It’s one of the nicest meals that you can give to your family, and it becomes even more appealing when you know that the shorter cooking time in the microwave heightens the nutritional value.

The minestrone is more like a vegetable stew than a soup. The pesto should be stirred in at the table and is not optional, but it makes this the best vegetable soup you will ever taste.

The Escarole and Meatball Soup is especially comforting on a cool day. Escarole, a type of curly-leafed endive, adds a nice textural counterpoint to the meatballs in the broth.

MINESTRONE ALLA GENOVESE

1 tablespoon olive oil

1 tablespoon butter or margarine

1 clove garlic, minced

1 medium onion, thinly sliced

1 cup peeled and diced potatoes

1/2 cup thinly sliced celery

1/2 cup peeled and thinly sliced carrot

1/2 cup sliced zucchini

1 cup 1/2-inch pieces green beans

1 1/2 cups shredded cabbage

3 cups beef or chicken broth

1 cup peeled and seeded ripe tomatoes, preferably plum, or undrained canned and chopped

2 tablespoons finely chopped parsley

1 teaspoon finely chopped fresh basil or 1/4 teaspoon crushed dried

Freshly ground pepper

1 cup cooked Great Northern beans or canned cannellini beans, drained

1/4 cup small dry pasta

Freshly grated Parmesan cheese

Pesto

Combine olive oil, butter, garlic and onion in 4-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly. Microwave on HIGH (100% power) 2 to 3 minutes, stirring once, until vegetables are slightly tender.

Stir in potatoes, celery and carrot. Cover and microwave on HIGH 2 to 4 minutes more, stirring once. Stir in zucchini, green beans and cabbage. Cover again and microwave on HIGH 2 to 3 minutes, stirring once.

Stir in broth, tomatoes, parsley and basil. Cover and microwave on HIGH 10 to 12 minutes or until soup boils. Stir. Microwave on MEDIUM (50% power) 15 to 20 minutes or until potatoes are almost tender, stirring occasionally. Stir in pepper to taste along with beans and pasta. Cover again and microwave on MEDIUM 8 to 12 minutes or until pasta is almost tender.

Let stand, covered, 5 minutes before serving. Ladle into soup bowls and sprinkle each with cheese and spoonful of Pesto. Makes 6 servings.

Pesto

2 cups firmly packed fresh basil leaves, stems removed

1/4 cup pine nuts or chopped walnuts

2 cloves garlic

1/2 cup grated Parmesan cheese

2 tablespoons grated Pecorino, Romano or Parmesan cheese

1/2 cup olive oil

Combine basil, pine nuts and garlic in bowl of food processor or blender and process until finely chopped. Add cheeses and blend. Slowly pour in oil while blending if using processor and continue to blend until fine paste forms.

Pesto will keep refrigerated 3 days in sealed container or may be frozen in heavy-duty plastic food bags or jars up to 6 months. Makes about 2 cups.

ESCAROLE AND MEATBALL SOUP

1 (1-pound) head escarole

1 tablespoon olive oil

6 tablespoons finely chopped onion

1/2 pound lean ground beef or veal

1 egg, beaten

1 tablespoon finely chopped parsley

1 tablespoon grated Parmesan cheese, plus more to serve with soup

2 tablespoons fine dry bread crumbs

1/4 teaspoon salt

Dash freshly ground black pepper

Dash freshly grated nutmeg

4 cups chicken or beef broth

Wash escarole well and pat dry. Remove base and white portion of leaves and cut remaining green leaves into 1/4-inch strips.

Combine oil and 3 tablespoons onion in 3-quart microwave-proof casserole with lid. Cover with lid or plastic wrap, turned back slightly. Microwave on HIGH (100% power) 1 1/2 minutes or until onion is slightly tender. Add escarole. Cover and microwave on HIGH 4 to 6 minutes or until tender, stirring once.

Meanwhile, combine remaining 3 tablespoons onion, beef, egg, parsley, 1 tablespoon grated cheese, bread crumbs, salt, pepper and nutmeg in medium bowl. Stir to mix. Form into 1-inch meatballs.

Add meatballs and broth to escarole. Cover again and microwave on HIGH 8 to 10 minutes or until boiling, stirring twice. Soup will become frothy and slightly thickened in last 2 minutes of cooking. Let stand, covered, 5 minutes before serving.

To serve, ladle into soup bowls and sprinkle with cheese. Makes 4 to 6 servings.