Spring Vegetable Soup Recipe

Spring Vegetable Soup makes for an excellent appetizer. The soup has the goodness of vegetables and is extremely flavorful. Spring Vegetable Soup is very easy to make and must be tried by all soup lovers.

Summary

Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Globe artichokes3 Small
 Young spinach1⁄4 Pound (Tender Ones)
 Escarole1⁄4 Pound
 Onion1 Medium
 Smoked bacon slices3
 Dry red wine1⁄2 Cup (8 tbs)
 Very young fava beans1 1⁄4 Pound, shelled and skinned
 Fresh young tender peas/Frozen peas / petit pois1 3⁄4 Cup (28 tbs)
 Extra virgin olive oil6 Tablespoon
 Salt To Taste
 Black peppercorns To Taste
 Thick french bread slices/Coarse white bread5 (To Serve, Hot)

Nutrition Facts

Serving size

Calories 722 Calories from Fat 175

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 6.2 mg

Sodium 480.4 mg20%

Total Carbohydrates 99 g33.1%

Dietary Fiber 33.7 g134.9%

Sugars 12.6 g

Protein 37 g74.3%

Vitamin A 20.1% Vitamin C 67.7%

Calcium 17.7% Iron 53.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Trim and wash the vegetables.
2 Remove the outer leaves of the artichokes.
3 Cut the remaining, inner parts lengthwise into thin slices.
4 Do not use canned artichokes, it is better to substitute tender green asparagus tips.
5 Shred the spinach and the escarole.
6 Chop the onion finely.
7 Cut the bacon into small dices.

MAKING
8 In an enameled cast iron casserole or a heavy bottomed stainless steel saucepan, heat 3 tbsp oil.
9 Add the onion and bacon and fry over low heat, stirring.
10 Gradually pour in the wine, stirring constantly.
11 Cook, uncovered until the wine has evaporated.
12 Add the beans and artichokes, stir briefly.
13 Pour in 6 1/2 cups cold water.
14 Add 1-1 1/2 tsp salt and 5 black peppercorns.
15 Bring to a boil over moderate heat.
16 Lower the heat, cover, and simmer gently for 45 minutes.
17 Add the peas and leaf vegetable.
18 Simmer for another 15-20 minutes.

SERVING
19 Serve in individual soup bowls, along with slices of French bread or coarse white bread.
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