SOUPS & stews

THE SEASON IS UPON US FOR COZY, WARMING BOWLFULS. WHETHER YOU'RE AFTER SOMETHING LIGHT AND BROTHY OR RICH AND HEARTY, FIND IT IN OUR TOP PICKS FOR THIS ULTIMATE EASY MEAL.

Tomato, White Bean, and Cauliflower Stew

HANDS ON 15 minutes
SLOW COOK 6 to 7 hours (low) or 3 to 3½ hours (high)

1. In a 4- to 5-qt. slow cooker combine broth, beans, cauliflower, 1 cup of the tomatoes, and next five ingredients (through pepper).

2. Cover and cook on low 6 to 7 hours or on high 3 to 3½ hours. Halve remaining 1 cup cherry tomatoes. Stir into stew along with balsamic vinegar. Serve stew in shallow bowls topped with hazelnuts and basil. Makes 4 servings (134 cups each).

PER SERVING 276 cal., 10 g fat (1 g sat. fat), 0 mg chol., 752 mg sodium, 45 g carb., 15 g fiber, 8 g sugars, 17 g pro.

French Onion Soup with Noodles

START TO FINISH 1 hour

1. In a 6-qt. pot heat 1 Tbsp. of the oil over medium-high. Cook mushrooms in hot oil until softened. Reduce heat to medium. Add 1 Tbsp. of the oil and the onions; cook until mushrooms are light brown. Reduce heat to low. Cook, covered, stirring occasionally, until onions are tender and golden, about 10 minutes. Remove from pot.