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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.0
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.1 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.6 g

View full nutritional breakdown of MAKEOVER: Garden Harvest Vegetable Soup (by FUZZYPUFF1) calories by ingredient
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MAKEOVER: Garden Harvest Vegetable Soup (by FUZZYPUFF1)

Submitted by: FUZZYPUFF1

View the original recipe for Garden Harvest Vegetable Soup

Introduction

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand! This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!
Number of Servings: 8

Ingredients

    1 T olive oil
    2 carrots, diced
    1 leek, white part only, sliced
    2 celery stalks, diced
    2 garlic cloves, minced
    1 1/2 t thyme, fresh
    3 red potatoes, quartered
    1 c baby spinach
    1/4 t salt
    1/4 t black pepper
    1 t red pepper flakes
    9 c water
    2 small zucchini, chopped
    1 c green beans
    1/2 c ditalini pasta (or another small pasta)
    2 plum or Italian tomatoes, deseeded and chopped

    Basil topping:
    1 c fresh basil leaves
    1/4 t salt
    1/4 t black pepper

Directions

Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper; cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. While soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. Swirl basil mixture into the soup just until combined and serve.
Recipe makes eight 2 cup servings.






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