A Nice Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- salt and pepper, to taste
- 1/2 cup torn basil leaves
- 2 large sprigs fresh thyme
Preparation 1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes. 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes. 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve. Per serving (based on 6): 326 calories, 51g carbohydrates, 10g protein, 11g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes. 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes. 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve. Per serving (based on 6): 326 calories, 51g carbohydrates, 10g protein, 11g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
