Spring Vegetable Soup

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Spring Vegetable Soup

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3.5 by 16 people

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  • Makes: 6 servings
  • Makes: 8 cups
  • Start to Finish: 45 mins

Spring Vegetable Soup

Directions

  1. In a 4-quart Dutch oven heat oil over medium heat. Add onion, fennel, and garlic; cook for 8 to 10 minutes or until onion is tender and starts to caramelize, stirring frequently. Stir in vegetable broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Stir in asparagus, zucchini, and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes more or just until zucchini is tender. Stir in the 2 tablespoons basil. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese and additional basil.

From the Test Kitchen

Winter Vegetable Soup:

Prepare Spring Vegetable Soup as directed through Step 1. In Step 2 substitute 2 cups 1-inch potato cubes and 2 cups peeled 1-inch butternut squash cubes for the asparagus. Substitute 1 cup thinly sliced carrots for the zucchini. Omit the tomatoes. Simmer, covered, about 20 minutes or until vegetables are tender. Substitute fresh oregano or thyme for the basil.

Nutrition analysis per serving: 123 calories, 2 g protein, 19 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 5 g total sugar, 139% Vitamin A, 27% Vitamin C, 818 mg sodium, 5% calcium, 4% iron

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Nutrition Facts (Spring Vegetable Soup)

  • Per serving:
  • 104 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 809 mg sodium,
  • 13 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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