Italian Harvest Vegetable Soup


Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.

 

Italian Harvest Vegetable Soup

Italian Harvest Vegetable Soup
Ingredients
2 (32- oz.) containers Pacific Organic Vegetable Broth
1 large onion peeled and chopped
2/3 cup long grain brown rice (bulk bin #665)
1 tbsp. olive oil
2 ribs celery sliced
2 medium carrots peeled and sliced
1 cup chopped tomato seeded,
2/3 cup fennel (anise) thinly sliced, coarsely chopped
1/2 cup turnip peeled, chopped
2 cups green chard coarsely chopped
1 tsp. salt
pepper to taste freshly ground
2 tbsp. basil pesto (optional)
Parmesan cheese (optional) Shredded
Directions
Prep time: 15 minutes, Cook time: 1 hour

Bring broth, onion, rice and oil to a boil in a large stockpot. Reduce heat and simmer, covered, for 30 minutes. Add celery,carrots, tomato, fennel and turnip; cook for 20 minutes more. Stir in chard and cook for 5 minutes or until chard is very soft. Season to taste with salt and pepper. Spoon into bowls and top each with 1 tsp. pesto, if desired. Garnish with shredded Parmesan cheese, if desired.

Makes 6 to 8 servings.
Nutritional Information:
(based on 7): 150 calories, 3 g protein, 5 g total fat (1 g sat.), 26 g carbohydrate, 3 g fiber, 4 g sugar, 0 mg cholesterol, 870 mg sodium, 3 points

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