Spring Vegetable Soup

Makes 6
Prep 20 m
Cook 15 m

Ingredients

Directions

  1. 1 of 4 In a large saucepan, heat oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
  2. 2 of 4 Add broth, potatoes, carrots and salt. Bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes.
  3. 3 of 4 Add thyme, asparagus, zucchini, beans and red-pepper flakes. Cover and cook for an additional 5 minutes.
  4. 4 of 4 To serve, spoon into bowls and top each with 1 tablespoon shaved Parmesan cheese. Makes 6 servings.
Nutrition Information for Spring Vegetable Soup
Servings Per Recipe: 6
Per Serving: 8 g Fat, total, 47 g carb., 16 g pro., 304 kcal cal., 2 g sat. fat, 5 mg chol., 1370 mg sodium, 4 g fiber
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/20/2018