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Spring Vegetable Soup
Ingredients
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12
baby artichokes
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6
cups chicken broth or reduced-sodium chicken broth
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1
cup small boiling onions, peeled and halved, or pearl onions
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4
ounces pancetta or 5 slices bacon, crisp-cooked, drained, and cut into small pieces
-
1
teaspoon fennel seed, crushed
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1/4
teaspoon pepper
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2
cups cooked* or canned fava or lima beans, rinsed and drained
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12
ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
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1
medium fennel bulb, chopped
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1/4
cup snipped fennel leaves
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
- Note *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)
- Servings Per Recipe 4,
- Calories 152,
- Protein (gm) 11,
- Carbohydrate (gm) 21,
- Fat, total (gm) 3,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Vitamin C (mg) 17,
- Sodium (mg) 695,
- Iron (DV %) 3,
- Vegetables () 1,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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