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Spring Vegetable Soup

In Italy, soups are classified zuppa (thick) or minestra (in which ingredients stand out from broth). This fennel-flavored minestra-style main dish soup recipe of asparagus, fava beans, peas, young artichokes, and pancetta has 6 grams of fiber per serving.

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  • Makes: 4 servings
  • Yields: Makes 4 main-dish servings or 8 side-dish servings
  • Prep: 30 mins
  • Cook: 20 mins

Spring Vegetable Soup

Rate me!
  • Makes: 4 servings
  • Yields: Makes 4 main-dish servings or 8 side-dish servings
  • Prep: 30 mins
  • Cook: 20 mins

Directions

  1. Remove tough outer green leaves from artichokes. The inside leaves will be more tender and greenish-yellow. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the stems. Quarter the artichokes lengthwise; set aside.
  2. Combine broth, onions, pancetta or bacon, fennel seed, and pepper in a 4-quart Dutch oven; bring to boiling. Reduce heat, cover, and simmer for 10 minutes. Add artichokes and beans; cook for 5 minutes. Add asparagus and fennel; cook for 5 minutes more or till vegetables are tender.
  3. To serve, ladle into soup bowls. Top with snipped fennel leaves. Makes 8 side-dish servings or 4 main-dish servings.

From the Test Kitchen

*

To cook fresh or frozen fava or lima beans, simmer, covered, in a small amount of boiling water for 15 to 25 minutes or until tender. Drain and cool slightly. When cool, remove skins from fava beans. For 2 cups of cooked fava beans, purchase 2 pounds of fava beans in the pod.

Nutrition Facts (Spring Vegetable Soup)

  • Per serving:
  • 152 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 695 mg sodium,
  • 21 g carb.,
  • 6 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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