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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.7
  • Total Fat: 4.4 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,273.5 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 9.8 g
  • Protein: 7.9 g

View full nutritional breakdown of Zucchini Soup calories by ingredient
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Zucchini Soup

Submitted by: MELINDACAMPBELL

Introduction

This vegetable soup is light enough for summer, but can also make a main dish by adding beans. Feel free to garnish w/ parmesan cheese. This vegetable soup is light enough for summer, but can also make a main dish by adding beans. Feel free to garnish w/ parmesan cheese.
Number of Servings: 4

Ingredients

    1 tsp olive oil
    2 cloves garlic
    1 c chopped onion
    3/4 c chopped celery
    3/4 c chopped carrots
    3 c chopped green zucchini
    1 c chopped yellow zucchini
    1 c chopped broccoli
    1/2 c chopped fennel
    1/2 c haricot verts, or sm green beans
    2 c chicken broth or vegetable broth
    1/4 c acini di pepe pasta
    1/4 c red lentils
    1 can chopped tomatoes w/ juice
    2 c chopped fresh chard, w/ stems
    salt, pepper, red pepper flakes to taste

Directions

Saute garlic, onion, celery, carrots in 1 tsp olive oil over medium high heat. When they begin to soften, add broccoli, green beans, fennel, and zucchini, both green & Yellow. Season and stir. Add chicken broth, canned tomatoes, and acini di pepe. Simmer over medium heat until pasta is cooked and vegies are tender.

Number of Servings: 4

Recipe submitted by SparkPeople user MELINDACAMPBELL.






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