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914 Views 0 Replies Latest reply: Sep 7, 2010 11:21 AM by TCNewBalance
TCNewBalance Amateur 16 posts since
Sep 7, 2010
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Sep 7, 2010 11:21 AM

Summer Vegetable Soup

Summer Vegetable Soup with Garlic Toasts

Summer Vegetable Soup

Serving size 8 (1 serving = 2 cups soup and 2 toasts)

For the soup:
1 tablespoon olive oil
1 medium onion, diced
2 cloves minced garlic
1 large carrot (12 oz),  diced
1 medium (8 oz) zucchini
1 medium (10 oz) yellow squash
1 15 oz can diced tomatoes
1 15 oz can no salt-added corn, including liquid
4 cups low-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepperFor the croutons:
1 6-inch whole-grain baguette roll, sliced into 16 slices
1 tablespoon olive oil
1 clove garlic, sliced in half
1/2 cup finely shredded parmigiano reggiano cheese
15 minutes / Start to Finish: 35 minutes

For the soup:

Heat oil in a 4-quart  saucepan or stockpot over medium-high heat. Add   onion and cook until  translucent, about 6-7 minutes. Add garlic and   cook an additional  minute. Add carrots zucchini and squash and cook,   stirring, until  carrots begin to soften, 3-4 minutes. Add tomatoes,   corn, vegetable  broth, salt, pepper and basil and bring to a boil,   skimming any foam off  the top. Reduce hear and simmer for 15 minutes.   Season with salt and  pepper and remove from heat. Serve immediately, or   pour into a thermos  to take on the go.For the croutons:

Preheat oven to 350°F.  Using a pastry brush, brush toasts on one  side  with olive oil and rub  with garlic cloves. Arrange toasts on a  cookie  sheet and sprinkle evenly  with cheese. Bake until toasts are  browned  and cheese bubbles, 10-12  minutes. Remove from heat and let  cool.

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