Whether you're a vegetarian or not, it's a good idea to make the move toward eating less meat and more vegetables — for environmental, health, and budgetary reasons alike. If you've already started with meatless Mondays and want to take it to the next step, apply the same principle to your Sundays as well. You'll begin the week on a lighter step. Whip up a nontraditional vegetable soup that calls for softening, then puréeing carrots, celery, onion, and two different types of tomatoes. 2 tablespoons extra-virgin olive oil Serves 4.
For a little contrast in texture, drop in florets of broccolini and pieces of bread. Warm up to a new soup idea after the break.
1 small carrot, chopped
2 small ribs celery, finely chopped
1 onion, chopped
3 cloves garlic, finely chopped
1 teaspoon dried oregano or marjoram
Salt and pepper
1 28-ounce can diced or whole fire-roasted tomatoes
1 14.5-ounce can stewed tomatoes
2 cups chicken or vegetable stock
2 bunches broccolini, cut into 2 1/2-inch florets
8 to 10 basil leaves, torn
Grated pecorino-romano cheese, for topping
Crusty bread, for serving
2 tablespoons extra-virgin olive oil