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Sunday Soup

A soothing, flavorful bowl of spicy chili, rich gumbo, blissful bisque, or steaming chowder is always welcome at mealtime. And Sunday is the perfect day to enjoy it, when you've had a chance to slow down a bit after a busy week. This day of rest beckons one to spend a little time in the kitchen, preparing a heartwarming meal to share with friends and family.

Sunday Soup features 60 recipes (one for each Sunday of the year, and then some!) that take advantage of the natural bounty each season brings. Cold Weather Potato Chowder with Caraway Cheese staves off a winter chill, while a rich Paella Soup welcomes the bounty of spring's vegetables. When the summer sun is shining, cool off with Creamy Corn Bisque with Crab and Fresh Basil.

To round things out, a great selection of "Soup-er Sides" like a Turkey Panini with White Cheddar and Cranberry Chutney or a Roasted Pear, Walnut, and Feta Salad with Baby Greens will turn any bowl of soup into a hearty meal.

Whatever the weather, whatever the season, Sunday Soup will inspire you to pull out a stockpot and simmer up a new family tradition.

Chickpea and Pasta Soup with Rosemary

Says author Betty Rosbottom: "I make this soup in half an hour by multitasking. First, I assemble a quick-and-easy vegetable stock and simmer it for 10 minutes. While the stock is cooking, I measure and prep the chickpeas, pasta, rosemary, and spinach—then I stir them into the stock and cook until the pasta is al dente."

1 cup chopped leeks, white and light green parts only (1 to 2 medium leeks)
1 medium carrot, peeled and sliced
Kosher salt
1 bay leaf, broken in half
1 fresh thyme sprig or 1/2 teaspoon dried thyme
One 14 1/2-ounce can diced tomatoes and their juices
One 15-ounce can chickpeas, drained and rinsed
1 cup small, short dried pasta, such as tubetti, ditalini, or mini-penne
2 teaspoons chopped fresh rosemary
3 ounces (about 3 cups) baby spinach leaves
One 3- to 4-ounce piece of Parmesan cheese, preferably Parmigiano-Reggiano, at room temperature (so that it will be easy to shave)

Put the leeks, carrot, 2 teaspoons salt, bay leaf, thyme sprig or dried thyme, tomatoes, and 4 cups water in a medium, heavy pot set over high heat. Bring mixture to a boil, then reduce heat and simmer for 10 minutes. Strain stock into large bowl, pressing down on the vegetables to extract as much liquid as possible, and return stock to pot (discard vegetables in strainer). It should yield about 4 cups. If not, add enough water to equal this amount.

Purée 1/2 cup chickpeas with 1/4 cup water in a food processor or blender. Add the puréed chickpeas and remaining whole chickpeas, pasta, chopped rosemary, and 1 teaspoon salt to the strained stock. Bring mixture to a simmer and cook, stirring occasionally, until pasta is al dente, for 6 to 8 minutes or longer, according to package directions. (If the soup starts to cook down too much, add 1 to 1 1/2 cups additional water and return to simmer.) Add the spinach and cook 1 minute more or until wilted. Taste soup and season with salt, if needed.

To serve, ladle soup into 4 shallow soup bowls. Using a vegetable peeler, shave a generous amount of thin strips from the piece of Parmesan over each serving.

Cooking Tip: This soup is best made and served immediately; as it sits, the pasta will continue to absorb the liquids. If, however, you happen to have leftover soup that has become too thick, thin it with some additional water.

(Serves 4)

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