Basil Topped Garden Vegetable Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Basil Topped Garden Vegetable Soup

Sharon Colyer

By
@Cmom02

This is a recipe from Sparkle People and submitted by Chef Meg. So, great for using zucchini & yellow squash and whatever other vegetables you have in your garden, at the farmer's market or in season at your grocery. I may decide to add more herbs or some spices to my version. Experiment with what you like and enjoy. If subbing in broth, be sure to use vegetable broth to keep it vegetarian, if that is your desire.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8 with 2 cups each

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
2
carrots, diced
1
leek, white part only, slice & then rinse in a bowl of water, drain & dry off
2 stalk(s)
celery diced
2 clove
garlic, minced
1 1/2 tsp
fresh thyme
3
red potatoes, quartered
1 c
baby spinach
1/4 to 1/2 tsp
seasoning salt
1/4 tsp
red pepper flakes
1/4 tsp
black pepper
9 c
water (can substitute broth, stock, for part of the water)
2 small
zucchini, chopped
1 c
green beans
1/2 c
ditalini pasta (or another small pasta)
2
plum or italian tomatoes, peeled, deseeded & chopped

BASIL TOPPING

1 Tbsp
olive oil
1 c
fresh basil leaves
3 Tbsp
parmesan cheese, grated or vegetarian replacement
1/4 tsp
salt
1/4 tsp
black pepper

Directions Step-By-Step

1
Tip: Use whatever vegetables you have on hand.

Place 1 Tb. olive oil, in a heavy bottomed saucepan or stockpot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally.
2
Add garlic and fresh thyme, and continue to cook, for 5 minutes.
3
Add potatoes, spinach, salt, red pepper flakes and black pepper; cook 3 minutes.
4
Add water, zucchini, green beans, pasta and tomatoes, to the saucepan; cook an additional 8 minutes.
5
While soup is cooking, place basil, remaining oil, and cheese, in a small food processor; blend until smooth. Swirl basil mixture, into the soup, just until combined, and serve.
6
Recipe makes 8 servings of 2 cups each.
7
Nutrition: Each 2 cup serving is 159.7 cal., 4.5 g fat, 1.5 mg chol., 96.2 mg sod., 26.3 g carb, 6.4 g fiber, and 5.4 g protein.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy