Recipes and Cooking French Garden Soup 4.1 (9) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 6 Yield: 6 main-dish or 12 appetizer servings Jump to Nutrition Facts Ingredients 2 tablespoon butter 1 cup pearl onions, peeled and halved 1 small fennel bulb, trimmed, cored, and finely chopped 1 cup baby green beans, trimmed and cut into 1-inch pieces 1 cup baby or small carrots, trimmed and thinly sliced 2 14.5 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth 1 14.5 ounce can petite diced tomatoes, undrained 1 cup dry white wine, vegetable broth, or chicken broth 2 teaspoon dried herbes de Provence, crushed 1 cup shelled fresh peas or frozen peas Salt Ground black pepper Directions 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. 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. Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.* To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Tips 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. Rate it Print Nutrition Facts (per serving) 142 Calories 4g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 142 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 886mg 39% Total Carbohydrate 17g 6% Total Sugars 7g Protein 3g Vitamin C 28.4mg 142% Calcium 66mg 5% Iron 1mg 6% Potassium 527mg 11% Folate, total 38.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.