French Garden Soup

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4.0 by 9 people

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  • Makes: 6 servings
  • Serving Size: 1 1/4 cups
  • Makes: 6 main-dish or 12 appetizer servings
  • Prep: 30 mins
  • Cook: 30 mins
  • Freeze: Up to 1 month

French Garden Soup

Directions

  1. 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.
  2. 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.
  3. Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
  4. To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.

From the Test Kitchen

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

*Tip:

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.

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Nutrition Facts (French Garden Soup)

  • Per serving:
  • 142 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 886 mg sodium ,
  • 17 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 3 g pro.
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Reviews (1)

9 Ratings
1109 Days Ago
We have made this several times with chopped onions instead of pearl. VERY GOOD! So simple and delicious! Great with grilled cheese!

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