Rating: 3.5 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
  • 18 Ratings
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven heat oil over medium heat. Add onion, fennel, and garlic; cook for 8 to 10 minutes or until onion is tender and starts to caramelize, stirring frequently. Stir in vegetable broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

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  • Stir in asparagus, zucchini, and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes more or just until zucchini is tender. Stir in the 2 tablespoons basil. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese and additional basil.

Winter Vegetable Soup:

Prepare Spring Vegetable Soup as directed through Step 1. In Step 2 substitute 2 cups 1-inch potato cubes and 2 cups peeled 1-inch butternut squash cubes for the asparagus. Substitute 1 cup thinly sliced carrots for the zucchini. Omit the tomatoes. Simmer, covered, about 20 minutes or until vegetables are tender. Substitute fresh oregano or thyme for the basil. Nutrition analysis per serving: 123 calories, 2 g protein, 19 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 5 g total sugar, 139% Vitamin A, 27% Vitamin C, 818 mg sodium, 5% calcium, 4% iron

Nutrition Facts

104 calories; fat 5g; saturated fat 1g; carbohydrates 13g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 7g; protein 4g; vitamin a 1695.9IU; vitamin c 22.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 82.4mcg; sodium 809mg; potassium 528mg; calcium 52mg; iron 2.9mg.
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