30 Minutes or Less

More like fall-in-love-with soup.

This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.

This dish is one buttery, delicious, edible ode to spring. (Also, the flavor is so sexy, it could bring on some serious birds-and-bees action!)

Some great flavors, two entirely different ways to serve them.

Here’s another meal that’s good for B, L, or D: Breakfast, Lunch, or Dinner. This one is for my gran’pa.

Serve with oil-and-vinegar-dressed slaw and specialty chips such as Terra brand’s Yukon Gold onion and garlic chips.

One rainy day I called my mom from the road. I was getting a cold and I really wanted soup for supper. She said she didn’t know what she had on hand, but she’d come up with something. This was it. (And you don’t have to be sick to enjoy it.)

This stoup is a one-pot Swedish meatballs and egg noodle supper, but soupier!

Chimichurri is a South American herb condiment served with meats. This version, with horseradish, is my twist. Serve with steamed broccoli, broccolini, or green beans, your choice.