Garden Harvest Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 T olive oil2 carrots, diced1 leek, white part only, sliced2 celery stalks, diced2 garlic cloves, minced1 1/2 t thyme, fresh3 red potatoes, quartered1 c baby spinach1/4 t salt1/4 t black pepper1 t red pepper flakes9 c water2 small zucchini, chopped1 c green beans1/2 c ditalini pasta (or another small pasta)2 plum or Italian tomatoes, deseeded and choppedBasil topping:1 T olive oil 1 c fresh basil leaves3 T parmesan cheese, grated1/4 t salt1/4 t black pepper
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.
Recipe makes eight 2 cup servings.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 4.5 g
- Cholesterol: 1.5 mg
- Sodium: 96.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.4 g
- Protein: 5.4 g
Member Reviews
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MACS706
I made a version of this, I use it as a starter soup or as a side for chicken or fish. And even a main dish! I leave out the pasta and the potatoes and add red kidney beans, lima beans, and White beans and kale. I can eat soup 7 days a week 365 days a year! I call mine Farmer's Market Soup! Thanks! - 8/25/09
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RACINGSLUG
This was one of the single best recipes I've made on SparkPeople. Neither me nor my husband could stop eating it. I swapped out the zucchini and added little white beans instead. The parmesan-basil paste is to die for. And it really wasn't as much work as I thought it would be. Thanks! - 8/12/10
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SDOWNES89
I loved this soup! I skipped the spinach and added more green beans instead. I also didn't make the basil topping, which I am sure would have made it even more tasty. I think you could easily use this as a base and make it with beef or chicken broth and add meat if so desired for a heartier soup. - 7/3/10
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JERKYBLUE
Wow. This sounds quick and easy...so many variations can be made: add a few more potatoes, and a lot more carrots, leave out the water, and you've got a thick, creamy soup with no animal fat! (You have to run it all though the food processor or blender after cooking.) Can't wait to try this! - 8/11/09