Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 3 tablespoons olive oil; 1 cup onion, chopped (1 large); 1/2 cup fresh fennel, chopped; 3 garlic cloves, minced; 3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups); 1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups); 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups); 1 medium roma tomatoes, chopped (1 cup) or (14 ounce) can diced tomatoes, with juice; 2 tablespoons fresh basil, snipped; salt, to taste; fresh ground black pepper, to taste; parmesan cheese, shredded, for garnish (optional); snipped fresh basil, for garnish (optional)

13 ingredients

7 steps

Ingredients

3 tablespoons olive oil
1 cup onion, chopped (1 large)
1/2 cup fresh fennel, chopped
3 garlic cloves, minced
3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups)
1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces (4 cups)
2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
1 medium roma tomatoes, chopped (1 cup) or (14 ounce) can diced tomatoes, with juice
2 tablespoons fresh basil, snipped
salt, to taste
fresh ground black pepper, to taste
parmesan cheese, shredded, for garnish (optional)
snipped fresh basil, for garnish (optional)

Directions

1

(To prep fennel, carefully cut off and discard stalks. Remove any wilted outer layers and cut a thin slice from the base of the bulb. Cut out and discard the tough core. Cut the fennel bulb into quarters. Chop quarters into 1/2-inch pieces.).
2

(To prep asparagus, start at the base end of each spear and bend the spear until you find a place where it breaks easily. Break off the woody base and discard. If desired, use a knife or vegetable peeler to remove the tiny scales from the stalk.).
3

In a 4-quart Dutch oven over medium heat, heat oil. Add onion, fennel, and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
4

Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
5

Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or more or just until zucchini is tender.
6

Stir in the 2 tablespoons snipped basil. Season to taste with salt and pepper.
7

Serve in soup bowls. If desired, sprinkle with shredded Parmesan cheese and additional fresh basil.