Summer Vegetable Soup 2 Recipe

Free Recipe Summer Vegetable Soup 2

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Summer Vegetable Soup 2 Recipe

1 ts Olive oil
1/3 c Sliced onion
1/2 c Diced red potato
1/2 c Sliced green beans
1 c Sliced zucchini
1/4 c Chopped celery leaves
1/2 c Peeled chopped tomato
1 c Cooked navy beans
1/8 ts Saffron powder
1/2 ts Black pepper
4 c Chicken stock
2 tb Tomato paste
Salt

Summer Vegetable Soup 2 Preparation

NOTES: This light but satisfying soup tastes best when made with young zucchini and other summer produce at their peak of flavor. For a richer soup, stir pesto into each bowlful. DIRECTIONS: Heat oil in stockpot. Add onion; saute over medium heat until onion is soft. Add potato, green beans, zucchini, celery leaves, tomato, navy beans, saffron, pepper and stock. Bring to a boil. Reduce heat. Cover and simmer 35 minutes, stirring occasionally. Stir in tomato paste. Season to taste with salt. Let stand, covered, 5 minutes before serving. [Per Serving: 96 Calories; 2 g total fat; 0 mg cholesterol; Calories from Fat 18%] SOURCES: Cole Publishing; nutrution by Mastercook Recipe by: Cole Publishing Group Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 22, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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