Spring Vegetable Soup

Spring Vegetable Soup Enlarge Image
Makes:
6 servings
Yields:
8 cups
Start to Finish:
45 mins
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Spring Vegetable Soup

Ingredients
2
tablespoons olive oil
1
cup chopped onion (1 large)
1/2
cup chopped fennel
3
cloves garlic, minced
3
14 1/2 ounce cans vegetable broth or reduced-sodium chicken broth (5 1/4 cups)
1 1/2
pounds fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups)
2
medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
3
medium roma tomatoes, choppped (1 cup)
2
tablespoons snipped fresh basil
 
Salt
 
Ground black pepper
 
 
Snipped fresh basil (optional)

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

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

Related Categories

Soup Recipes
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