How to Make Soup From Anything

Start with a soffritto. There’s flexibility here. You need to chop and sauté one or more members of the onion family: yellow onion, red onion, shallots, leeks, green onions, and chives. Consider your flavors and decide whether you also want to add carrot, celery, garlic, and/or any herbs. Give it some time over the flame to get sweet.

For a puréed soup (the quick and easy route) add big chunks of one vegetable and liquid to cover (water, Cheater’s Chicken Broth, or homemade broth). Add salt and bring to boil until soft. If you’re not rushed, let it rest so the flavors can meld, and purée in blender.

For a textured soup add chopped vegetables or beans or hunks of meat, one by one to the soffritto. Let each one sauté in the oil for at least a few minutes if not longer. Add liquid to cover (homemade broth or Cheater’s Chicken Broth) Add salt, minding the salt content of the broth. Grind in some pepper. Cover, and let simmer on low until it smells and tastes like love.

Garnish with herbs, olive oil, and/or cheese