Vegetable Soup with Sweet Basil
The recipe Vegetable Soup with Sweet Basil can be made in approximately 55 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 334 calories, 12g of protein, and 18g of fat per serving. For $1.99 per serving, you get a hor d'oeuvre that serves 6. If you have to 6 tomatoes, green beans, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter.
Instructions
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water.
Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco.
Serve the soup hot or cold.