Garden Soup with Toasted Cheese Croutons

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Garden Soup with Toasted Cheese Croutons

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons butter

  • 1

    smallfennel bulb, trimmed, cored, and finely chopped

  • 1

    cup pearl onions, peeled and halved

  • 1

    cup baby green beans, trimmed and cut into 1-inch pieces

  • 1

    cup baby or small carrots, trimmed and thinly sliced

  • 3

    cups vegetable broth or two 14.5-ounce cans vegetable or chicken broth

  • 1

    14 1/2ounce canpetite diced tomatoes, undrained

  • 1

    cup dry white wine, vegetable broth, or chicken broth

  • 2

    teaspoons herbes de Provence, crushed

  • 1

    cup shelled peas or frozen peas

  • Salt and ground black pepper

  • 4

    ounces firm feta or Halloumi cheese (not crumbled)

  • 1

    egg white

  • 2

    tablespoons water

  • 1

    tablespoon Dijon-style mustard

  • ½

    cup fine dry bread crumbs

  • Nonstick olive oil cooking spray

Directions

1. In a Dutch oven melt butter over medium heat. Cook fennel and pearl onions in butter for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add peas; simmer about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper. 2. Meanwhile, for croutons, preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish whisk together egg white, water, and mustard. Place bread crumbs in another shallow dish. Dip cheese pieces in egg white mixture to coat. Toss cheese in bread crumbs until coated. Place coated cheese pieces on a baking sheet. Lightly spray croutons with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or just until coating is crisp and golden but cheese is not melted. 3. Ladle soup into bowls. Top with croutons. Nutrition Facts (Garden Soup with Toasted Cheese Croutons) Servings Per Recipe 6, cal. (kcal) 241, Fat, total (g) 9, chol. (mg) 27, sat. fat (g) 5, carb. (g) 27, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 9, pro. (g) 8, vit. A (IU) 4325, vit. C (mg) 36, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1014, Potassium (mg) 688, calcium (mg) 202, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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