• 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; total fat 9g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 27mg; sodium 1014mg; potassium 688mg; carbohydrates 27g; fiber 5g; sugar 9g; protein 8g; vitamin a 4325IU; vitamin c 36mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 202mg; iron 1mg.

Reviews

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