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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat oil over medium heat. Add green onions, celery, and green beans. Cook for 4 minutes; stirring occasionally.

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  • Add the chicken stock, pepper to taste, and bay leaf. Bring soup to a boil. Reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Add the pasta, zucchini, peas, thyme, and salt to taste.

  • Simmer for another 3-4 minutes until peas are just tender. Remove from heat and discard bay leaf. Ladle into soup bowls. Garnish with Parmesan cheese, torn basil, and a squeeze of lemon juice.

Nutrition Facts

210 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 3 mg cholesterol; 702 mg sodium. 378 mg potassium; 32 g carbohydrates; 5 g fiber; 6 g sugar; 12 g protein; 0 g trans fatty acid; 868 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 106 mcg folate; 0 mcg vitamin b12; 82 mg calcium; 2 mg iron;

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