Recipes and Cooking Spring Vegetable Soup 3.6 (18) Add your rating & 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 7, 2013 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 cup chopped onion (1 large) ½ cup chopped fennel 3 cloves garlic, minced 3 14.5 ounce cans vegetable broth or reduced-sodium chicken broth (5 1/4 cups) 1 ½ pound fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups) 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups) 3 medium roma tomatoes, choppped (1 cup) 2 tablespoon snipped fresh basil Salt Ground black pepper Shredded Parmesan cheese (optional) Snipped fresh basil (optional) Directions 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. 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. Blaine Moats 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 Rate it Print Nutrition Facts (per serving) 104 Calories 5g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 104 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 809mg 35% Total Carbohydrate 13g 5% Total Sugars 7g Protein 4g Vitamin C 22.4mg 112% Calcium 52mg 4% Iron 2.9mg 16% Potassium 528mg 11% Folate, total 82.4mcg Vitamin B-6 0.3mg *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.