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Farmer's Market Vegetable Soup
Ingredients
-
1/2
of a small rutabaga, peeled and chopped (2 cups)
-
2
large roma tomatoes, chopped
-
2
medium carrots or parsnips, chopped
-
1
large red-skinned potato, chopped
-
2
medium leeks, chopped
-
3
14 ounce can vegetable broth
-
1
teaspoon fennel seeds, crushed
-
1/2
teaspoon dried sage, crushed
-
1/2
- 1/4
teaspoon pepper
-
1/2
cup dried bow-tie pasta
-
3
cups torn fresh spinach
-
1
recipe Garlic Toasts (see recipe, below; optional)
Directions
1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.
Garlic Toast
Ingredients
-
8
1/2 inch slices baguette-style French bread
-
1
tablespoon garlic-infused olive oil
-
2
teaspoons grated Parmesan cheese
Directions
Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.
Nutrition Facts
(Farmer's Market Vegetable Soup)
- Servings Per Recipe 4,
- Calories 198,
- Protein (gm) 8,
- Carbohydrate (gm) 41,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 8,
- Sugar, total (gm) 14,
- Vitamin A (IU) 9718,
- Vitamin C (mg) 45,
- Sodium (mg) 1313,
- Calcium (DV %) 111,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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