Hearty Spring Vegetable Soup

Name: Hearty Spring Vegetable Soup
Cook time: 30 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 3 tbsp extra virgin olive oil; 1 lbs asparagus, trimmed and cut into 1/2 inch lengths; 12 oz zucchini, cut into 1/2 inch pieces; 2 cups (8oz) chopped green cabbage; 1/4 tsp table salt; 1/4 tsp pepper; 2 garlic cloves, minced; 2 1/2 cups vegetable broth; 1 cup water; 1/4 cup basil pesto; 1 oz parmesan cheese, grated (1/2 cup); 2 oz snap peas, strings removed, sliced thin on bias; 2 radishes (2oz) trimmed, halved, and sliced thin

3 steps

Cook:30min

Updated at: Mon, 15 Jul 2024 00:10:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories240.6 kcal (12%)

Total Fat18.6 g (27%)

Carbs13.2 g (5%)

Sugars7.1 g (8%)

Protein7.6 g (15%)

Sodium852.2 mg (43%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspextra virgin olive oil

1 lbsasparagus

trimmed and cut into 1/2 inch lengths

12 ozzucchini

cut into 1/2 inch pieces

2 cupsgreen cabbage

¼ tsppepper

2 ½ cupsvegetable broth

1 cupwater

¼ cupbasil pesto

½ cupparmesan cheese

grated

2 ozsnap peas

strings removed, sliced thin on bias

2radishes

trimmed, halved, and sliced thin

Instructions

Step 1

Heat oil in Dutch oven over medium-high heat until just smoking. Add asparagus, zucchini, cabbage, salt and pepper and cook until vegetables are softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Step 2

Stir in broth and water, bring to simmer, and cook until vegetables are tender and bright green, 3 to 5 minutes. Season with salt and pepper to taste. Dollop each portion with 1 tbsp pesto and sprinkle evenly with Parmesan, snap peas, and radishes.

Step 3

Soup can be refrigerated for up to 3 days. To reheat, bring to gentle simmer in saucepan or microwave in bowl until steaming