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Recipe Summary

prep:
15 mins
total:
35 mins
Servings:
6
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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; fat 4g; cholesterol 3mg; saturated fat 1g; carbohydrates 32g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 12g; vitamin a 868.1IU; vitamin c 24.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 105.9mcg; sodium 702mg; potassium 378mg; calcium 82mg; iron 2.4mg.
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