Appetizers / Soups / Salads

Garden Harvest Vegetable Soup is for Lunch.

Garden Harvest Vegetable Soup takes 15 minutes to prepare.

Garden Harvest Vegetable Soup takes 30 minutes to cook.

Garden Harvest Vegetable Soup makes 8 servings.

The ingredients for Garden Harvest Vegetable Soup are:

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

Here is how you make Garden Harvest Vegetable Soup:

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.

The nutritional information for Garden Harvest Vegetable Soup is:

• 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

Garden Harvest Vegetable Soup is French cuisine.