Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
36 mins
2 mins
1 hr 3 mins
6 main dish servings or 12 appetizer servings


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven melt butter over medium heat. Add fennel and pearl onions; cook for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until vegetables are tender. Season with salt and pepper.

  • Meanwhile, for croutons, preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish whisk together egg white, water, and mustard. Place bread crumbs in another shallow dish. Dip cheese pieces in egg white mixture coating all sides. Toss cheese with bread crumbs until coated on all sides. Place coated cheese pieces on a baking sheet. Lightly coat croutons with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or just until coating is crisp and golden but cheese is not melted.

  • To serve, ladle soup into bowls. Top with croutons.

Nutrition Facts

241 calories; fat 9g; cholesterol 27mg; saturated fat 5g; carbohydrates 27g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 9g; protein 8g; vitamin a 4324.5IU; vitamin c 36mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 1014mg; potassium 688mg; calcium 201.9mg; iron 1.4mg.