Calories
263 cals
Fat
11 g
Saturated Fat
3 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
6 g
Carbohydrates
32 g
Sugar
5 g
Fiber
8 g
Protein
10 g
Sodium
1118 mg
For a thicker soup, add less broth in the last step of this recipe. Start by adding 2 cups broth with the green vegetables, then add more broth to thin the soup only if needed.
For the one pound of green vegetables: Asparagus, peas, green beans, fava beans, zucchini, and spinach all work well in this soup. Whatever you choose, make sure that the vegetable is approximately bite-sized before adding to the soup. (So, if using a larger vegetable, cut it into ½-inch-sized pieces.)
Leftover soup can also be frozen. Transfer to plastic freezer bags, press out as much air as possible, seal, then lay flat to freeze. Frozen leftovers are best eaten within three months.