Garden Harvest Vegetable Soup

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Garden Harvest Vegetable Soup

4.2 of 5 (135)
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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
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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.

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Member Ratings For This Recipe



  • 36 of 36 people found this review helpful
    I put mine in the crock pot. I made a big batch and froze some for later. Delicious! - 8/11/09

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  • Incredible!
    29 of 30 people found this review helpful
    So tasty! Thanks Chef Meg. Light and delicate aroma....low in sodium too..loved it. I added a can of black beans for even more protein and fiber. - 8/11/09

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  • 21 of 37 people found this review helpful
    Why are the comments from those who HAVE NOT TRIED this recipe still on this "Rate this Recipe?! How can they possibly be helpful! - 7/29/10

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  • Incredible!
    15 of 15 people found this review helpful
    I hate vegies! This was SO GOOD. I couldn't stop eating it. I'm going to add black beans to a new batch of it this week. I love the fresh basil and the crushed red pepper flakes, I think that really made the soup - 9/22/09

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  • Very Good
    14 of 15 people found this review helpful
    Yummy! I had some fresh basil from my garden. I love vegetable soups. - 8/11/09

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