Print Options:

Garden Harvest Soup

Yields2 Servings

 1 tsp Olive Oil
 2 cups Vegetables uncooked, chopped, such as any combination of bell peppers, carrots, green beans, yellow summer squash, or zucchini)
 ¼ cup Onion (finely chopped)
 1 tsp Italian seasoning blend (crumbled)
 2 cups Low sodium chicken broth (low-sodium vegetable broth or fat-free, low-sodium)
 1 cup Fresh spinach leaves (loosely packed, coarsely chopped)
 1 tbsp Parmesan cheese (shredded or grated)
1

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the 2 cups chopped vegetables, onion, and seasoning blend for 8 to 10 minutes, or until tender-crisp, stirring occasionally. (If the vegetables get dry or start to scorch, add a little water to the saucepan.)

2

Stir in the broth. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 15 minutes so the flavors blend, stirring occasionally. Stir in the spinach. Sprinkle each serving with Parmesan cheese.

Tips: Chop firmer vegetables, such as carrots, into smaller pieces than more tender vegetables, such as zucchini, so all the vegetables will cook at about the same rate. If you want this dish to be vegetarian, be sure to use vegetable broth instead of chicken broth.

Nutrition Facts

2 servings

Serving size

1 1/4 cups

Amount per serving
Calories95
% Daily Value *
Total Fat 3.5g5%
Cholesterol 4mg2%
Sodium 200mg9%
Total Carbohydrate 13g5%

Dietary Fiber 4g15%
Total Sugars 6g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.