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Ingredientes
- 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
- 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.
- 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.
- Add in the green beans, zucchini and basil; simmer 10 min or possibly till vegetables are tender. Stir in remaining parsley. Serve.
- This recipe yields 4 to 6 servings.
- 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% |
