In the coldest days of winter, I put soup on repeat. When the icy wind howls, steaming broths and molten purées are the only things I want for dinner. I simmer them up night after night, working my way through my familiar repertoire of red lentil, white bean, potato-leek and mushroom spinach.

After a while though, there’s a need to break out — not away from my soup pot, but from the sameness of things. So, I created three new recipes inspired by foods that did not start out in liquid form. I chose favorite dishes with big, powerful flavors I knew I could translate from solids into sippable elixirs that warm a body through.

I based the first on pasta with pesto, a bright, herby Italian crowd-pleaser with warm weather associations: Even just thinking about pesto makes the sky outside seem a little more blue. To add protein and heft, I stirred in some ground turkey, and a handful of baby spinach for a colorful pop. If you happen to have homemade pesto squirreled away in the freezer, this is the perfect time to use it. But store-bought pesto works just as well, its garlic and basil pungency infusing the broth like a welcome summer breeze.

Similarly summery, three bean salads are usually the stuff of picnics and potlucks. But that same combination of canned beans and fresh green beans turn soft and silky when simmered into soup, which I season with tomato paste, ground coriander and a sprinkling of Parmesan. And just like in my favorite three bean salad recipe, I also add some lightly pickled red onions, scattering them on just before serving for acidity and crunch.

And lastly, I looked to the creamy, garlicky comfort of hummus as a starting point, knowing that I could blend chickpeas, cumin and tahini into a nutty tasting purée that was thick and satisfying. For a bit of texture, I top the soup with crunchy fried chickpeas and garlic slivers, which are salty-sweet and impossible to stop eating once you start.

Warming to eat and simple to cook, these three soups have classic, compelling flavors that transcend their forms. They’re recipes you’ll be happy to make all winter long.

Pasta Pesto Soup With Turkey and Spinach

An orzo spinach soup with ground turkey. Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)

Like its viral cousin, lasagna soup, pasta pesto soup is based on a crowd-pleasing Italian classic. Use either homemade or store-bought pesto to imbue the broth with the pungent flavors of garlic and basil. Ground turkey adds a satisfying meatiness, while baby spinach turns this into a one-pot meal. And although the ricotta is optional, a dollop or two stirred into the bowl adds a lovely creaminess that rounds everything out.

By Melissa Clark

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 onion, chopped
1/4 teaspoon crushed red pepper, more to taste
1/2 teaspoon fine sea or table salt, more to taste
1/2 pound ground turkey
1/2 cup pesto, store-bought or homemade, more for serving
1 quart vegetable or chicken broth
1 cup orzo or macaroni
5 ounces baby spinach
1 lemon, halved
Whole-milk ricotta, for serving (optional)

DIRECTIONS

1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.

2. Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes.

3. Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing).

4. Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.

5. Serve the soup with more pesto drizzled on top.

Three Bean Soup

A three bean soup. Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)

Three bean salads are usually the stuff of picnics and potlucks. But that same combination of canned beans and fresh green beans turns soft and silky when simmered into broth, rounded out with tomato paste for body and sweetness, ground coriander for a warm note and a sprinkling of Parmesan for depth. And just as in a classic three bean salad, a garnish of lightly pickled red onions adds acidity and crunch.

By Melissa Clark

Yield: 4 servings

Total time: 40 minutes

INGREDIENTS

1 large red onion, thinly sliced
3 tablespoons fresh lime juice
1 teaspoon fine sea or table salt, more as needed
3 tablespoons extra-virgin olive oil, more for serving
2 celery stalks, sliced
1 carrot, sliced
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper, more for serving
1 quart vegetable or chicken broth
1 (15-ounce) can white beans, rinsed
1 (15-ounce) can kidney beans or chickpeas, rinsed
8 ounces green beans, cut into 1-inch pieces (about 1 3/4 cups)
Grated Parmesan, celery leaves and chopped parsley, for serving

DIRECTIONS

1. In a small bowl, combine 1/3 cup of the onion slices with the lime juice and a pinch of salt and let sit, tossing occasionally, while the soup simmers.

2. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add remaining onion slices, celery, carrot and a pinch of salt, and cook until the vegetables are very soft and brown at the edges, 7 to 10 minutes.

3. Add the garlic, tomato paste, coriander and pepper, and cook until the paste darkens and the garlic is fragrant, about 1 minute.

4. Add broth, white beans and kidney beans, and bring to a simmer. Let simmer until the soup is nice and flavorful, adding more salt if needed, 15 to 20 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

5. Add the green beans to the pot and simmer until tender, 4 to 8 minutes.

6. Top each bowl with some of the pickled onions and a little of the lime juice if you like, plus a generous shower of Parmesan, more pepper, celery leaves, parsley and a drizzle of olive oil.

Hummus Soup With Crispy Chickpeas

This rich soup was inspired by the creamy, garlicky comfort of hummus, blending chickpeas, cumin and tahini into an easy, nutty-tasting soup that’s thick and satisfying. It’s a natural fit, given that hummus has long found its way into soup (the Turkish Cypriot humus çorbası comes to mind). Here, a topping of crisp fried chickpeas and garlic slivers is salty-sweet and impossible to stop eating. Sprinkle it on the soup just before serving to preserve the delightful crunch.

By Melissa Clark

Yield: 4 to 6 servings

Total time: 40 minutes

INGREDIENTS

4 (15-ounce) cans chickpeas, rinsed
4 tablespoons extra-virgin olive oil, more for serving
1 teaspoon fine sea or table salt, more as needed
4 garlic cloves, 2 thinly sliced, 2 finely grated or minced
1 teaspoon whole cumin seeds
Large pinch of crushed red pepper, more as needed
1 large onion, chopped
1 teaspoon ground cumin, more to taste
3 to 4 cups vegetable or chicken broth
1/3 cup tahini, more for serving
1/2 cup cilantro or dill
1 lemon, halved
Pita chips and sweet or smoked paprika, for serving (optional)

DIRECTIONS

1. Place a can’s worth of chickpeas on a clean kitchen towel or a double layer of paper towels, and pat them dry.

2. In a large soup pot, heat 1 tablespoon olive oil over medium-high. Add the chickpeas and 1/2 teaspoon salt, and cook, stirring occasionally, until crisped, 6 to 10 minutes.

3. Add another tablespoon of oil, sliced garlic, cumin seeds and crushed red pepper to the pot (save the grated garlic for later). Cook until the garlic is golden brown at the edges, 2 to 3 minutes. Use a slotted spoon to transfer the chickpeas and garlic to a plate. While the crispy chickpeas are still hot, sprinkle them with more salt to taste.

4. Add the remaining 2 tablespoons oil to the pot and heat until it thins out, about 30 seconds. Add onion, ground cumin and a pinch of salt, and cook until very soft and brown at the edges, 5 to 7 minutes.

5. Add 3 cups broth, remaining chickpeas and 1/2 teaspoon salt, and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt to taste if needed, 10 to 15 minutes.

6. Stir in the tahini, cilantro and grated garlic. Using an immersion or regular blender or a food processor, purée the soup, making it smooth or leaving it chunky, as desired, then add it back to pot if necessary. If it seems too thick, thin it down with some or all of the remaining broth.

7. Squeeze some juice from the lemon halves into the pot, adding as much as you like to make the soup lively and bright. Ladle the soup into bowls and serve topped with the crispy chickpeas and a drizzle of olive oil or more tahini, and a sprinkling of paprika if you like, with pita chips on the side.

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Chili has no season, really. Yet once we hit February it seems we all need a bowl of it, consciously or not, with the same urgency with which we need a clean slice of watermelon no later than July 1.

I didn’t grow up eating chili; it wasn’t a staple at my house. But I have come to love it deeply in its many manifestations. We have many good chili recipes on New York Times Cooking — helpful intel, since the Super Bowl is coming up on Sunday — but among the fastest and most cooked is the vegetarian skillet chili from Melissa Clark below, which you can truly make after work even if you’re dead tired. As with all bowls of chili, I believe you should garnish as maximally as you can.

1. Vegetarian Skillet Chili

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

By Melissa Clark

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

For the Pickled Onions:

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar

For the Chili:

Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

DIRECTIONS

1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

2. Sheet-Pan Gochujang Chicken and Roasted Vegetables

Gojuchang Chicken with Roasted Vegetables, a sheet pan recipe. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart. (Christopher Testani/The New York Times

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, Brussels sprouts or broccoli will work well, too.

By Yewande Komolafe

Yield: 4 to 6 servings

Total time: 45 minutes

INGREDIENTS

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

DIRECTIONS

1. Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet.

2. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.

3. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.

4. While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

5. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

3. One-Pan Roasted Fish With Cherry Tomatoes

One-Pan Roasted Fish With Cherry Tomatoes. Food Sylist: Barrett Washburne. (Andrew Purcell for The New York Times.)

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

By Lidey Heuck

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

DIRECTIONS

1. Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

2. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

3. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

4. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

4. BBQ Pepper Shrimp

BBQ pepper shrimp. Food styled by Hadas Smirnoff. (Armando Rafael/The New York Times)

This dish, inspired by the BBQ pepper shrimp at the Lobster Pot — the busy seafood restaurant in Provincetown, Massachusetts, that the McNulty family began operating in 1979 — is a rich, satisfying shrimp dinner that comes together quickly. The chef and owner Tim McNulty came up with the idea for the dish after trying New Orleans-style BBQ shrimp. He blends those spicy flavors with the richness of beurre blanc, a classic French butter sauce. “It’s a big seller for us,” McNulty says of the dish, which has been on the menu for more than 10 years. The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood: “It’s a great base recipe and you can add scallops or lobster to it instead of the shrimp.” The sauce also makes a luscious topping for steak, similar to an au poivre.

Recipe from Tim McNulty

Adapted by Korsha Wilson

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

4 tablespoons unsalted butter, cut into chunks
1 pound large shrimp, peeled and deveined
Salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 medium shallot, diced small (about 1/4 inch)
1/3 cup dry white wine
1 rosemary sprig
1 thyme sprig
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon cayenne hot sauce (such as Tabasco)
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 1/2 teaspoons coarsely ground black pepper
Crusty bread or cooked pasta, for serving

DIRECTIONS

1. Place the butter in the freezer until ready to use.

2. Pat the shrimp dry on a paper towel-lined plate and season with salt. In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes. Swirl the pan to coat the bottom. Add half of the shrimp and cook until lightly golden in spots and starting to curl (they’ll be almost cooked through), 2 to 3 minutes per side. Use a slotted spoon to transfer the cooked shrimp to a plate. Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan. Transfer the remaining shrimp to the plate.

3. Adjust heat to medium and add the garlic and shallot. Cook, stirring, until shiny and fragrant, about 1 minute. Add the wine, rosemary and thyme and stir, scraping up any browned bits. Let simmer until the skillet is almost completely dry, 1 to 2 minutes. Add cream, Worcestershire, hot sauce, lemon juice and black pepper. Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more. Taste and adjust salt if desired.

4. Remove the butter from the freezer. Adjust heat to low and add half the butter. Stir until completely melted, and then add the remaining butter. Stir constantly until butter is melted and sauce is smooth.

5. Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes. Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.

5. Preserved Lemon Pasta

Preserved Lemon Pasta. Food styled by Spencer Richards. (Rachel Vanni/The New York Times)

While preserved lemons are often used as a background flavor to invigorate stews, soups and salads, they take on a starring role in this zesty and lively pasta. Fresh lemons add brightness, but cured ones bring deep, complex umami to a dish, brimming with heavy floral notes from the tamed peel. While some recipes suggest using the peel only, whole lemons are used here, minced so finely they almost melt into the buttery sauce. The brine is a valuable ingredient, too, and incorporating a couple of tablespoons adds tang, further reinforcing the pickled attitude of this dish. You can also use preserved lemon paste, where the whole fruit has been puréed, incorporating it in the same quantity (no brine necessary). While there is no substitute for the deep funky saltiness — or silky texture — of preserved lemon, in a pinch, see the tip below on how to make a quick version.

By Hetty Lui McKinnon

Yield: 4 to 6 servings

Total time: 25 minutes

INGREDIENTS

Salt and pepper
1 pound spaghetti, linguine or other long pasta
1/4 cup unsalted butter
3 garlic cloves, grated
1/3 cup finely chopped preserved lemons (see Tip for a shortcut version), plus 2 tablespoons of brine
1 cup grated Parmesan or pecorino, plus more for topping
Extra-virgin olive oil
Handful basil leaves

DIRECTIONS

1. Bring a large pot of lightly salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of pasta cooking water.

2. Place the pot back on medium heat. Add the butter, garlic and preserved lemon and stir until the butter has melted. Add the pasta, preserved lemon brine, Parmesan and 1/2 cup of pasta cooking water and toss to coat the pasta; if it looks dry, add another 1/4 to 1/2 cup of pasta cooking water to loosen it up. Taste and, if needed, season lightly with salt, season very generously with pepper, and give it a final toss.

3. To serve, divide among plates, drizzle with olive oil, top with more grated Parmesan and scatter basil leaves over the top.

Tip: To make a quick preserved lemon substitute at home, wash and dry 2 unwaxed lemons. (Unwaxed lemons won’t be shiny and their skin is a duller yellow; you could use regular lemons but make sure to scrub the skin well.) Remove any stems. Slice one lemon crosswise into thin rounds; discard any seeds. Juice the other lemon; you should get 2 to 3 tablespoons of juice. Place the lemon slices and any juice from the cutting board, the lemon juice and 1 tablespoon of fine sea salt into a small saucepan and place on low heat. Stir until the salt has dissolved and then cover and cook for 10 minutes, stirring halfway through. Chop up the peel and flesh as instructed above, and add the liquid in place of the brine. Store in the fridge in an airtight container for 1 week.

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Today is Thursday, Feb. 12, the 43rd day of 2026. There are 322 days left in the year.

Today in history:

On Feb. 12, 2016, Pope Francis embraced Patriarch Kirill in the first meeting between a pontiff and the head of the Russian Orthodox Church. The meeting in Havana was a landmark development in the 1,000-year schism that has divided Christianity.

Also on this date:

In 1554, Lady Jane Grey, who had claimed the throne of England for nine days, and her husband, Guildford Dudley, were beheaded after being condemned for high treason.

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James Van Der Beek, the ‘Dawson’s Creek’ star who later mocked his own hunky persona, has died at 48

In 1809, Abraham Lincoln, the 16th president of the United States, was born in a log cabin at Sinking Spring Farm near Hodgenville, Kentucky.

In 1909, the National Association for the Advancement of Colored People (NAACP) was founded in New York City.

In 1912, Pu Yi, the last emperor of China, abdicated, marking the end of the Qing Dynasty.

In 1914, groundbreaking took place for the Lincoln Memorial in Washington, D.C.

In 1999, the Senate voted to acquit President Bill Clinton in his impeachment trial on charges of perjury and obstruction of justice.

In 2002, former Yugoslav President Slobodan Milošević went on trial in The Hague, charged with genocide and war crimes. (Milošević died in 2006 before the trial could conclude).

In 2019, Mexico’s most notorious drug lord, Joaquín “El Chapo” Guzmán, was convicted in New York of running an industrial-scale drug smuggling operation, murder and money laundering. (Guzman is currently serving a life sentence at the federal supermax prison facility in Florence, Colorado.)

Today’s birthdays:

Film director Costa-Gavras is 93.
Author Judy Blume is 88.
Former Israeli Prime Minister Ehud Barak is 84.
Country singer Moe Bandy is 82.
Musician Michael McDonald is 74.
Actor-talk show host Arsenio Hall is 70.
Supreme Court Justice Brett Kavanaugh is 61.
Actor Josh Brolin is 58.
Filmmaker Darren Aronofsky is 57.
Actor Christina Ricci is 46.
Rapper Gucci Mane is 46.
Actor Jennifer Stone is 33.
Pro wrestler Jaida Parker is 27.

The third-seed Lakeville North girls hockey team kept it’s dramatic postseason run going, beating Apple Valley 1-0 in double overtime on Wednesday to advance to the state tournament.

The Panthers had beat No. 2 seed Rosemount 1-0 in overtime in the Class 2A, Section 3 semifinals on Saturday. They followed by beating the top-seeded Eagles on Wednesday to advance to state for the first time since 2023.

More teams punched their ticket to the girls hockey state tournament on Wednesday. Here’s a look at the day’s section tournament action:

Class 2A, Section 6 semifinal

Benilde-St. Margaret’s 4, Wayzata 2: Talla Hansen scored in overtime as No. 2 seed Benilde-St. Margaret’s beat third-seeded Wayzata at Parade Ice Garden in Minneapolis. Wayzata opened the scoring just 2:57 into the game with a power-play goal from Sofia Kallebo. Brynn Heising had a power-play goal to tie the game before the end of the first period.

Dana Madsen put Benilde-St. Margaret’s up 2-1 in the second before Wayzata countered with a third-period goal from Noelle Noble. Kylie Jaksha made 32 saves in goal for Wayzata, while Emma Matack had 21 saves for BSM.

In Wednesday’s late game at Parade Ice Garden, Edina scored three times in the third to beat Bloomington Jefferson 6-3. Cate McCoy and Audrey Davis each scored twice for Edina, which also got goals from Charlotte Theirl and Lorelai Nelson. Natalie Thornburg, Keira Abeln and Karmen Melnichuck scored for Bloomington Jefferson. Sarah Rash held strong in goal for Bloomington Jefferson, making 44 saves. Finley Engfer had 10 saves for No. 1 seed Edina, which will face Benilde-St. Margaret’s on Friday at 7 p.m. at Parade Ice Garden.

Class 2A, Section 8 final

Top-seed Bemidji advanced to the state tournament with a 4-3 win against Moorhead in Bemidji. Bemidji advanced to the state tournament for the first time since 2007.

Class A, Section 2 final

Brielle Newton scored midway through the third period to send Mankato East to the Class A state tournament with a 2-1 win against Minnesota River on Wednesday at Gustavus Adolphus. Alexis Erickson had a power-play goal for Mankato East to open the scoring in the first. Noelle Simonette had a power-play goal in the second for Minnesota River. Mankato East is back in the state tournament for the first time since back-to-back appearances in 2022-23.

Class A, Section 5 final

Breck beat Westonka/Southwest Christian 3-0 at the St. Louis Park Rec Center on Wednesday to advance to the Class A state tournament. It’s Breck’s first tournament since winning the Class A title in 2020.

Class A, Section 7 final

Avery Milbridge scored twice as Proctor/Hermantown earned a 5-1 victory against North Shore at St. Luke’s Arena in Proctor. Ella Kaups, Mylie Chesley and Grace Nichols also scored for Proctor/Hermantown, who is in the state tournament for the sixth straight season. Suri Langley had 13 saves for Proctor/Hermantown. Emmy Bentler made 34 saves for North Shore.

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