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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wilt the vegetables over low heat, stirring often so they do not burn. Ingredients:
1/4 cup olive oil |
2 cups diced (1/2 inch) carrots |
1 cup each diced (1/2 inch) onion, celery and fennel |
1 cup chopped leek (white part only) |
2 tablespoons minced garlic |
6 ripe plum tomatoes, seeded and diced |
salt and pepper, to taste |
6 cups fresh vegetable broth |
2 large sprigs fresh thyme |
4 tablespoons chopped parsley |
1 cup chopped (1/2 inch) green beans |
1 cup diced (1/2 inch) zucchini |
1/2 cup torn basil leaves |
Directions:
1. 1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.
2. 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.
3. 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.
4. Per serving (based on 6): 326 calories, 51g carbohydrates, 10g protein, 11g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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