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A NICE VEGETABLE SOUP




Source of Recipe


epicurious.com


Recipe Link: http://food.epicurious.com/run/recipe/view?id=1066

List of Ingredients




Wilt the vegetables over low heat, stirring often so they do not burn.
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

Recipe



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. 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. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.
Makes 4 to 6 servings.