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 oil1 medium onion, finely chopped (about 1/2 cup)2 cloves garlic, minced1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 large red bell pepper, chopped (about 1 cup)2 cups Swanson® Natural Goodness® Chicken Broth1 cup canned crushed tomatoes2 teaspoons red wine vinegar0.25 cup thinly sliced fresh basil leaves4 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.
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 oil1 medium onion, finely chopped (about 1/2 cup)2 cloves garlic, minced1 medium zucchini, coarsely chopped (about 1 1/2 cups)1 large red bell pepper, chopped (about 1 cup)2 cups Swanson® Natural Goodness® Chicken Broth1 cup canned crushed tomatoes2 teaspoons red wine vinegar0.25 cup thinly sliced fresh basil leaves4 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.
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