Garden Harvest Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Garden Harvest Vegetable Soup calories by ingredient
Introduction
This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season.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 T olive oil
1 c fresh basil leaves
3 T parmesan cheese, grated
1/4 t salt
1/4 t black pepper
Tips
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!
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.
Recipe makes eight 2 cup servings.
Member Ratings For This Recipe
-
NANCYDEKO1
-
NITAINMN
-
PEGGIEP
-
AFARRIS1976
-
DAP1313
-
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
-
RACINGSLUG
-
ARTHURS11
-
LEONALIONESS
-
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
-
PROVTHRTY1
-
DIVALICIOUS7
-
MAHITCHEN
-
LILBIRD
-
2GR8KIDZ
-
PMORENA
-
AKARABAN
-
SNOCONES
-
FLIPITUP
-
CANNINGNANNY
-
GREASE31
-
CD12696569
-
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
-
AUNTBEE6
-
LADYDI2049
-
CD12675051
-
JUBABY1
-
KELLYBELL3838
-
PICKLETHUMB
-
THEADMIRAL
-
GEORGIAGRANNY
-
MIZZPELLER
-
MEMECOY
-
PAMIE5
-
BLOND1E
-
KATHRYNGC
-
EILEENNP
-
LOSEWEIGHT1212
-
JULIJULINN
-
JUSTJ2014
-
CARD512002
-
CYBRVELD
-
BONNIE1552
-
MNABOY
-
PATRICIAAK
-
ALEPEQUIJADA
-
BLAZINGPHOENIX
-
CORVETTECOWBOY
-
LIS193
-
PLATINUM755
-
WILDKAT781
-
REDROBIN47
-
SHERYE
-
GOFORGIN
-
CKEYES1
-
CD3802882
-
PIZZA5152
-
THROOPER62
-
JIACOLO
-
SUSANBEAMON
-
SUSIEBELLE4
-
CD2693807
-
ELRIDDICK
-
RO2BENT
-
CD1987279
-
DMEYER4
-
BABY_GIRL69
-
ANHELIC
-
GEORGE815
-
NASFKAB
-
RAZZOOZLE
-
TERMITEMOM
-
RHOOK20047
-
CD14575754
-
ETHELMERZ
-
PLCHAPPELL
-
BILLTHOMSON
-
CJS1MOMMY
-
HOTPINKCAMARO49
-
MICHELLE_391
-
EVIE4NOW
-
PICKIE98
-
ROSSYFLOSSY
-
ROBBIEY
-
RAPUNZEL53
-
USMAWIFE
-
BONDMANUS2002
-
WHITEANGEL4
-
KACEYSW
-
TOMATOCAFEGAL
-
ARTJAC
-
EGGBASKET1
-
MOMMY445
-
PERFECTHORSE
-
RYCGIRL
-
PWILLOW1
-
LOSER05
-
VHAYES04
-
AZMOMXTWO
-
CD6913562
