Garden Vegetable Soup
This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil. Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cups Swanson® Natural Goodness® Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
0.25 cup thinly sliced fresh basil leaves
4 teaspoons shredded Parmesan cheese (optional)
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cups Swanson® Natural Goodness® Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
0.25 cup thinly sliced fresh basil leaves
4 teaspoons shredded Parmesan cheese (optional)
Instructions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
Garden Vegetable Soup
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This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. Onion and garlic provide a rich, earthy flavor that’s the perfect contrast to the freshness of zucchini, pepper and basil. Tomatoes and vinegar add just a hint of sharpness while a little sprinkle of shredded Parmesan brings the whole dish together.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cups Swanson® Natural Goodness® Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
0.25 cup thinly sliced fresh basil leaves
4 teaspoons shredded Parmesan cheese (optional)
1 medium onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cups Swanson® Natural Goodness® Chicken Broth
1 cup canned crushed tomatoes
2 teaspoons red wine vinegar
0.25 cup thinly sliced fresh basil leaves
4 teaspoons shredded Parmesan cheese (optional)
Instructions
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the zucchini and red pepper and cook until tender-crisp.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
Stir the broth, tomatoes and vinegar in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste. Sprinkle with the basil. Top with the cheese, if desired.
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