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Spring Vegetable Soup
- 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.
- 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.
- 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