A Nice Vegetable Soup
Wilt the vegetables over low heat, stirring often so they do not burn.
4.0
(20)
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1/4 cup olive oil
2 cups diced (1/2 inch) carrots
1 cup each diced (1/2 inch) onion, celery and fennel
1 cup chopped leek (white part only)
2 tablespoons minced garlic
6 ripe plum tomatoes, seeded and diced
Salt and pepper, to taste
6 cups Fresh Vegetable Broth
2 large sprigs fresh thyme
4 tablespoons chopped parsley
1 cup chopped (1/2 inch) green beans
1 cup diced (1/2 inch) zucchini
1/2 cup torn basil leaves
Preparation
Step 1
1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.
Step 2
2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.
Step 3
3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.
Nutrition Per Serving
Per serving (based on 6): 326 calories
51g carbohydrates
10g protein
11g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
