hands-on time: 20 minutes
total time: 40 minutes
makes 4 servings

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14-ounce cans low-sodium chicken broth
1 cup water
2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1 14 1/2-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
Freshly grated Parmesan

Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes. Add the tomatoes, beans, and broccoli and cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan.

Minestrone

hands-on time: 20 minutes
total time: 40 minutes
makes 4 servings

Prepare the Vegetable Soup recipe with these changes: Substitute three 14-ounce cans low-sodium beef broth for the chicken broth. When adding the broth, stir in two 15-ounce cans white cannellini beans (drained), 1/2 small head cabbage (shredded), and 1 cup small dried pasta or spaghetti broken into 1-inch pieces.

Southeast Asian Soup

hands-on time: 20 minutes
total time: 40 minutes
makes 4 servings

Prepare the Vegetable Soup recipe with these changes: Omit the water, potatoes, thyme, tomatoes, beans, broccoli, and Parmesan. When adding the broth, also add one 14-ounce can light coconut milk, 3 inches fresh ginger (peeled and minced), 2 red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes, and 4 minced garlic cloves. After the broth simmers, add 2 cups bean sprouts, 1/2 head cabbage (shredded), 1 cooked chicken breast (sliced), and 2 ounces rice noodles. Cook just until the noodles and cabbage are tender, about 5 minutes. Before serving, stir in 1/2 cup fresh cilantro leaves and 2 tablespoons Thai fish sauce. Serve with lime wedges.

Fish Stew

hands-on time: 20 minutes
total time: 40 minutes
makes 4 servings

Prepare the Vegetable Soup recipe with these changes: Omit one 14-ounce can chicken broth, the green beans, broccoli, and Parmesan. Add 1 seeded and diced jalapeño with the onion, carrots, and celery. Add 11/2 cups dry white wine with the broth and water. Simmer 10 minutes. Stir in 1 additional 141/2-ounce can diced tomatoes (a total of 2 cans) and return to boiling. Stir in 1 pound frozen scallops, 1 pound frozen peeled medium shrimp, and one 10-ounce can whole baby clams (with the juice). Cover and cook over medium-high heat, just until the scallops and shrimp turn opaque, about 7 minutes.