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Springestrone Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Springestrone Soup

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 194
pro 7 g
total fat 4 g
sat. fat 1 g
carb 34 g
fibre 6 g
chol 0 mg
sodium 429 mg
% RDI: -
calcium 6
iron 17
vit A 42
vit C 30
folate 29

Whole wheat pasta and lima beans team up in this spring minestrone-style soup. Lima beans are protein powerhouses and the addition of whole wheat pasta makes it a complete protein with an extra boost of fibre.

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 leek, minced
  • 2 cloves garlic, minced
  • 1 pinch hot pepper flakes
  • 2 cups peeled and diced potatoes
  • 2 cups peeled and diced white turnips
  • 2 carrots, peeled and diced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1-1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups vegetable broth
  • 2 cups frozen lima beans, thawed
  • 1-1/2 cups chopped asparagus
  • 1 zucchini, diced
  • 1/4 cup chopped fresh parsley
  • 2 cups cooked whole wheat pasta, (about 1 cup/250 ml dried)
  • 1/3 cup shaved Parmesan cheese, (optional)

Preparation

In large Dutch oven, heat oil over medium heat; cook leek, garlic and hot pepper flakes, stirring often, for 4 minutes or until softened.

Add potato, turnip, carrots, thyme, bay leaves, coriander, salt and pepper; cook, stirring occasionally, for 5 minutes.

Add vegetable broth and 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes and turnips are tender.

Add lima beans, asparagus and zucchini; return to boil. Reduce heat and simmer for 2 minutes. Add parsley; cook for 1 minute. Discard thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Stir in pasta, and Parmesan (if using).

Source : Canadian Living Magazine: May 2008

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