Ingredient Checklist


Instructions Checklist
  • In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.

Instructions Checklist
  • Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*

Instructions Checklist
  • To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.


If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts

142 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 886 mg sodium. 527 mg potassium; 17 g carbohydrates; 4 g fiber; 7 g sugar; 3 g protein; 0 g trans fatty acid; 4324 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 66 mg calcium; 1 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
We have made this several times with chopped onions instead of pearl. VERY GOOD! So simple and delicious! Great with grilled cheese!