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Fennel, Zucchini, and Tomato Soup

 

80

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 large onions
chopped
cup olive oil
4 cloves garlic
minced
2 bulbs fennel bulb
sliced
2 medium zucchini
diced
6 each tomatoes
peeled, seeded, chopped
8 each basil
chopped
*
6 cups vegetable stock
1 cup white wine
*
1 x salt and black pepper
to taste
*
1 x basil
*

Directions

Sauté the onion in olive oil until it becomes soft. Add the garlic and continue sautéing for another minute over medium heat.

Add the fennel, zucchini, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to sauté for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.

Pour the stock or water into the vegetable mixture. Add the wine and bring the soup to a boil.

Stir well. Cover the pot and cook slowly for 30 minutes.

Add the salt and pepper, stir again, and simmer the soup for 10 minutes more.

Serve the soup hot. Garnish the top of each serving with fresh basil, finely chopped.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 546g (19.3 oz)
Amount per Serving
Calories 18163% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 60mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 7g
Vitamin A 25% Vitamin C 66%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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