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Receta Fennel, Zucchini, And Tomato Soup

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Raciónes: 6

Ingredientes

Cost per serving $2.18 view details
  • 1 lrg Onion, Minced
  • 1/3 c. Extra virgin olive oil
  • 4 x Cloves Garlic, Chopped
  • 2 x Bulbs Fennel, Thinly Sliced
  • 2 med Zucchini, Diced
  • 6 x Tomatoes, Peeled, Seeded, Minced
  • 8 x Fresh Basil Leaves, Finely Minced
  • 6 c. Vegetable Broth, Or possibly Chicken Broth, Or possibly Water
  • 1 c. White Wine Salt And Pepper, To Taste Fresh Basil Leaf, For Garnish

Direcciones

  1. 1. Saute/fry the onion in extra virgin olive oil till it becomes soft. Add in the garlic and continue sauteing for another minute over medium heat.
  2. 2. Add in the fennel, zucchinis, tomatoes, and fresh basil. Stir well, reduce the heat to low-medium, and continue to saute/fry for 2 or possibly 3 min, watching which it does not stick to the bottom of the pot.
  3. 3. Pour the stock or possibly water into the vegetable mix. Add in the wine and bring the soup to a boil. Stir well. Cover the pot and cook slowly for 30 min. Add in the salt and pepper, stir again, and simmer the soup for 10 min more. Serve the soup warm. Garnish the top of each serving with fresh basil, finely minced.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 446g
Recipe makes 6 servings
Calories 167  
Calories from Fat 109 65%
Total Fat 12.37g 15%
Saturated Fat 1.71g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 980mg 41%
Potassium 570mg 16%
Total Carbs 14.08g 4%
Dietary Fiber 3.5g 12%
Sugars 5.53g 4%
Protein 2.32g 4%
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