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Garden Vegetable Soup

Serves: 6
Total Calories: 89

Ingredients

3 tablespoons olive oil
2 cups fresh spinach
1 cup diced white mushrooms
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup chopped tomato
6 cups chicken or vegetable stock
1/4 cup tomato purée
salt and pepper to taste

Directions:

In a large, heavy stockpot, heat the oil over medium-high heat. Add all vegetables and sauté 4–5 minutes. Add the stock and bring to a boil. Stir in the tomato puree, reduce heat to medium, and simmer 30–40 minutes. Season to taste with salt and pepper.

Nutritional Facts:

Serves: 6
Total Calories: 89
Calories from Fat: 60

This Garden Vegetable Soup recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.


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