This light and lovely soup features fresh vegetables, herbs and a splash of lemon juice to brighten the flavor. Serve with a dollop of homemade pesto.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 4 large cloves garlic, minced
- 2 cups halved green beans
- 1 medium zucchini, diced
- 2 ears corn, kernels cut from the cob
- 4 cups low-sodium vegetable broth
- 3 cups chopped stemmed kale
- 2 medium tomatoes, diced
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 teaspoons lemon juice, plus more to taste
- ¼ cup chopped fresh herbs, such as basil, cilantro, tarragon or parsley
Directions
- Step 1
Heat oil in a large pot over medium heat. Add onion; cook, stirring, until starting to soften, about 2 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add green beans, zucchini and corn; cook, stirring, for 2 minutes. Add broth, kale, tomatoes, salt and pepper; increase heat to high and bring to a boil. Reduce heat to maintain a simmer; cook until the vegetables are soft, 12 to 15 minutes. Remove from heat and stir in lemon juice and herbs.
Nutrition Facts
Serving Size: 1 3/4 cups Per Serving: 174 calories; protein 5g; carbohydrates 24g; dietary fiber 5g; sugars 8g; fat 8g; saturated fat 1g; mono fat 6g; poly fat 1g; vitamin a iu 2806IU; vitamin b3 niacin 2mg; vitamin c 39mg; vitamin e iu 3IU; folate 71mg; vitamin k 122mg; sodium 451mg; calcium 60mg; iron 1mg; magnesium 49mg; phosphorus 105mg; potassium 513mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 1mcg.
