Spring Garden Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 baby bok choy or 1/2 of a large bok choy 3 strips of bacon 1 onion, chopped 1 carrot, sliced 1 pint cherry tomatoes or 28-oz (796-mL) can diced tomatoes, drained 900-mL carton chicken broth 1/4 cup (50 mL) tubetti or tiny farfalle pasta 19-oz (540-mL) can white kidney beans 1/4 cup (50 mL) chopped fresh dill
Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large bok choy, thinly slice. It should measure about 4 cups (1 L). Thickly slice bacon and place in a large saucepan set over medium. Cook until bacon is crispy, about 3 min.
Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user SUE_PW.
Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.
Serving Size: 1
Number of Servings: 6
Recipe submitted by SparkPeople user SUE_PW.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 1.9 g
- Cholesterol: 2.7 mg
- Sodium: 619.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.8 g
- Protein: 7.3 g
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