Garden Soup with Toasted Cheese Croutons
small fennel bulb, trimmed, cored, and finely chopped
cup pearl onions, peeled and halved
cup baby green beans, trimmed and cut into 1-inch pieces
cup baby or small carrots, trimmed and thinly sliced
cups vegetable broth or two 14.5-ounce cans vegetable or chicken broth
14 1/2 ounce can petite diced tomatoes, undrained
cup dry white wine, vegetable broth, or chicken broth
teaspoons herbes de Provence, crushed
cup shelled peas or frozen peas
Salt and ground black pepper
ounces firm feta or Halloumi cheese (not crumbled)
tablespoon Dijon-style mustard
cup fine dry bread crumbs
Nonstick olive oil cooking spray
- In a Dutch oven melt butter over medium heat. Cook fennel and pearl onions in butter for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add peas; simmer about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.
- Meanwhile, for croutons, preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish whisk together egg white, water, and mustard. Place bread crumbs in another shallow dish. Dip cheese pieces in egg white mixture to coat. Toss cheese in bread crumbs until coated. Place coated cheese pieces on a baking sheet. Lightly spray croutons with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or just until coating is crisp and golden but cheese is not melted.
- Ladle soup into bowls. Top with croutons.
Nutrition Facts(Garden Soup with Toasted Cheese Croutons)
- Per serving:
- 241 kcal cal.,
- 9 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 27 mg chol.,
- 1014 mg sodium,
- 27 g carb.,
- 5 g fiber,
- 9 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet