• 11 Ratings

Showcase fresh summer produce in this hearty vegetable soup. Similar to Italian minestrone soup, each bowl becomes a meal once it’s topped with crunchy, cheesy croutons.

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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 to coat. Toss cheese in bread crumbs until coated. Place coated cheese pieces on a baking sheet. Lightly spray 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Ladle soup into bowls. Top with croutons.

Nutrition Facts

241 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 27 mg cholesterol; 1014 mg sodium. 688 mg potassium; 27 g carbohydrates; 5 g fiber; 9 g sugar; 8 g protein; 4325 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 202 mg calcium; 1 mg iron;

Reviews

11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1