Harvest Vegetable Soup
This simple vegetable soup has the flavor and aroma of newly picked vegetables and herbs. You add texture to this soup with a crunchy bread and Parmesan topping. It’s a tasty addition, so don’t skip it!
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
2 tablespoons olive oil
1 small red onion
2 cups oyster mushrooms
4 medium tomatoes
2 cups vegetable juice
2 cups vegetable or chicken broth
1/4 cup fresh basil
4 thin slices French bread
1/4 cup grated Parmesan cheese
Preheat the broiler.
Dice the onion.
Cut the zucchini in half lengthwise and slice it into thin strips.
Slice the oyster mushrooms.
Core and dice the tomatoes.
Heat the oil in a medium-sized pot, then add the onion, zucchini, mushrooms, and tomatoes.
Sauté over high heat 10 minutes or until the vegetables are tender and the tomatoes are pulpy.
Add the vegetable juice and chicken broth, then simmer 2 minutes or until hot.
Cut the basil into slivers.
Stir the basil into the pot and simmer 2 minutes.
Place the bread on a cookie sheet and sprinkle with Parmesan.
Place the cookie sheet under the broiler, 3 inches from the heat, and broil for 20 seconds or until the cheese browns lightly.
Pour the soup into four bowls and cover each serving with a cheese-topped bread slice.
Per serving: Calories 257 (From fat 94); Fat 10g (Saturated 2g); Cholesterol 4mg; Sodium 1,111mg; Carbohydrate 34g (Dietary fiber 5g); Protein 10g.