Yield: One 9 × 5-inch loaf, about 15 slices

Recipes for Health – Greek
These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.

29 July 2009 +
I think 1 lemon might have done it. I used 2, and it was very lemony (but also very clean tasting).

An answer to what do you do with your Kale?

“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”

“Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.”
Advance preparation: You can cook the beets a day or two ahead. Keep them in the refrigerator in the broth. You can make the complete soup a few days ahead; it gets better overnight. Don’t add the parsley until serving.

This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.

“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.