Curtis Stone’s One-Pot Cold Comfort

After all the sumptuous holiday feasts, it’s time to eat healthy and stay cozy. And in the Stone household, that means winter soups. I love to have a big pot simmering on the stove, filling the house with delicious aromas.

Root vegetables are wonderful in cold-weather soups. They are rich in fiber, vitamins, and minerals and low in all the things you don’t want — calories, fat, and bad cholesterol.

Robillita is a classic Tuscan soup that is made with root vegetables and beans and thickened with stale bread.

Easy to prepare and easy on the pocketbook, my recipe for Lentil Ribollita calls  on humble ingredients like green lentils, kale, tomatoes, onions, carrots, celery, and turnips. You can substitute other root vegetables you have on hand.

If you have Parmesan rind, throw it in the pot. It will add a lushness to the soup and offer a wonderful umami flavor. A big batch of this soup can last all week, with a quick reheat for fast weeknight dinners.

Traditionally served on New Year’s Day in the South, Hoppin’ John is consumed to bring good fortune and luck in the new year. Pulled Chicken Hoppin’ John is a lighter version than the traditional dish that calls for a ham hock. Using skinless chicken thighs still gives a suppleness to the dish but is far less fatty than the original. I like to serve with a small, seasonal salad on the side.

Lentil Ribollita

(Makes 6 servings)

2    tablespoons plus ¼ cup olive oil, divided

1    small yellow onion, finely diced

3    celery stalks, finely diced

5    garlic cloves; 3 sliced, 2 smashed, divided

3    rosemary sprigs, divided

1    cup green lentils

2    carrots, peeled, cut into 1/2-inch pieces

1    turnip, peeled, cut into 1/2-inch pieces

1    15-ounce can whole peeled tomatoes

1    bunch Tuscan kale, stems removed, leaves coarsely chopped

1/2 baguette, torn into about 2-inch pieces

2    ounces Parmesan cheese, for grating (optional)

Preheat oven to 450°F.

In 6-quart pot over medium heat, add 1 tablespoon oil. Add onion, celery, sliced garlic, and one rosemary sprig and cook, stirring occasionally, for 10 minutes, or until onions are soft. Stir in lentils and 6 cups water and bring mixture to a simmer. Simmer lentils for 35 minutes, or until tender.

Meanwhile, on large heavy rimmed baking sheet, toss carrots and turnips with 1 tablespoon oil and sprinkle with salt. Tear tomatoes into pieces and place around vegetables (reserve juices from tomatoes for another use). Roast vegetables for 20 minutes or until browned and crisp-tender. Stir vegetables into lentil mixture. Bring lentil-vegetable mixture to simmer and stir in kale to wilt. Simmer for 5 minutes, or until kale is tender. Season soup with salt and pepper to taste.

In medium frying pan over -medium-high heat, add remaining ¼ cup oil, remaining 2 rosemary sprigs, and smashed garlic cloves. Cook 2 minutes, or until garlic is golden and rosemary is crisp. Using slotted spoon, transfer garlic and rosemary to a plate; set aside. Add bread pieces to oil and fry, turning as needed, for 2 to 3 minutes, or until golden. Using slotted spoon, remove bread from oil. Remove oil from heat and reserve.

Ladle soup into bowls. Garnish with fried bread, drizzle with rosemary-garlic oil, and crush some fried rosemary over soup. Serve with finely grated Parmesan cheese, if desired.

Make-Ahead: Soup can be made up to 2 days ahead, cooled, covered, and refrigerated.

Per serving:
Calories: 241
Total Fat: 8 g
Saturated Fat: 2.5 g
Sodium: 370 mg
Carbohydrate: 32 g
Fiber: 7 g
Protein: 12 g
Diabetic Exchanges: 1.5 starch, 1.5 vegetable, 0.75 lean meat, 1.5 fat

Pulled Chicken with Hoppin’ John and Greens

(Makes 6 servings)

6    chicken thighs

1/2 cup dried black-eyed peas, rinsed

8    ounces mustard greens, stemmed, rinsed, drained,
coarsely chopped

2    slices bacon, diced

1    small onion, diced

1/2 green bell pepper, diced

2    celery stalks, diced

3    garlic cloves, chopped

1    cup uncooked long-grain rice

1    fresh bay leaf

1    teaspoon salt

In large pot, combine chicken, black-eyed peas, and 6 cups water. Bring mixture to boil over medium-high heat, reduce heat to medium-low, and simmer 30 minutes. Stir in mustard greens and simmer 15 minutes, or until peas, chicken, and greens are tender. Drain, reserving cooking liquid and solids separately. Cool chicken slightly. Discard chicken skin and bones, and coarsely shred meat. Reserve chicken meat with greens and peas.

In large heavy skillet over medium-high heat, sauté bacon 5 minutes or until crisp. Using slotted spoon, remove bacon. Reduce heat to medium and add onions, bell peppers, celery, and garlic and sauté 8 minutes, or until onions are just tender. Stir in rice, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Add 1 ¾ cups reserved cooking liquid, peas, chicken, and greens. Bring to a simmer. Cover tightly with foil and reduce heat to low. Cook 20 minutes. Remove from heat, uncover, and fluff mixture with a fork. Cover again and let stand 15 minutes. Sprinkle with crisp bacon and serve.

Per serving:
Calories: 360
Total Fat: 7 g
Saturated Fat: 2 g
Sodium: 205 mg
Carbohydrate: 36 g
Fiber: 3 g
Protein: 36 g
Diabetic Exchanges: 2 starch, 4.5 lean meat, 0.5 vegetable

This article is featured in the January/February 2024 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.