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Ingredientes

Cost per serving $5.10 view details
  • 1/4 c. extra virgin olive oil
  • 2 c. diced (1/2") carrots
  • 1 c. diced (1/2") onion
  • 1 c. diced (1/2") celery
  • 1 c. diced (1/2") fennel
  • 1 c. minced leek white part only
  • 2 Tbsp. chopped garlic
  • 6 x ripe plum tomatoes seeded, diced
  • Salt to taste
  • Freshly-grnd black pepper to taste
  • 6 c. Fresh Vegetable Broth (see recipe)
  • (you may substitute canned vegetable or possibly chicken broth)
  • 2 lrg fresh thyme sprigs
  • 4 Tbsp. minced parsley
  • 1 c. minced (1/2") green beans
  • 1 c. diced (1/2") zucchini
  • 1/2 c. torn basil leaves

Direcciones

  1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel and leek, stirring, for 15 min. Add in garlic during the last 5 min.
  2. Stir in tomatoes and season with salt and pepper; cook for 3 min. Add in broth, thyme and 2 Tbsp. parsley; bring to a boil. Reduce heat to medium; simmer for 20 min.
  3. Add in the green beans, zucchini and basil; simmer 10 min or possibly till vegetables are tender. Stir in remaining parsley. Serve.
  4. This recipe yields 4 to 6 servings.
  5. Comments: Wilt the vegetables over low heat, stirring often so they don't burn.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 939g
Recipe makes 2 servings
Calories 331  
Calories from Fat 243 73%
Total Fat 27.52g 34%
Saturated Fat 3.81g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2838mg 118%
Potassium 518mg 15%
Total Carbs 21.43g 6%
Dietary Fiber 2.8g 9%
Sugars 11.35g 8%
Protein 2.59g 4%
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