Spring Vegetable Minestrone - 19g Carbs, 4g Fiber, 7g Sugar
From: Vegetarian Times - April 2010 p.42
The secret to success when making this light soup is to be sure all
the vegetables are diced to the same size so they cook evenly. Feel
free to substitute or add other fresh veggies, such as zucchini,
celery, and corn.
Serves: 8
3 Tbsp olive oil, plus more for drizzling
2 large shallots, finely diced
3/4 cup dry white wine
3 large cloves garlic, minced (1 Tbsp)
1/8 tsp cayenne pepper
3 medium carrots, peeled and cut into 1/4-inch dice (1 1/3 cups)
1 large Yukon gold potato, peeled and cut into 1/4-inch dice (1 1/3 cups)
2 medium young turnips, peeled and cut into 1/4-inch dice (1 1/3 cups)
4 cups low-sodium vegetable broth
12 Italian parsley sprigs
8 fresh thyme sprigs
2 bay leaves
10 oz fresh or frozen shelled peas (2 cups)
4 oz snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)
3 cups lightly packed spinach leaves (2 oz)
2 Tbsp minced fresh tarragon, for garnish
1. Heat oil in saucepan over medium-high heat. Add shallots, and saute 2 minutes, or until shallots begin to soften. Add wine, garlic, and cayenne. Simmer 4 minutes.
2. Add carrots, potato, and turnips, and saute 1 minute. Add broth and
5 cups water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
3. Stir in peas, snow peas, and spinach. Cover, and simmer 5 minutes
more. Remove herb bundle, and discard. Season with salt and pepper,
if desired. Ladle soup into bowls, sprinkle with tarragon, drizzle
with olive oil, and serve.
Serves: 8
Nutrition per Serving:
182 Calories, 11g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
4g Protein, 94mg Sodium, 19g Carbs, 4g Fiber, 7g Sugar
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