Winter Vegetable Soup with Fresh Basil
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup vegetable oil 2 medium onions, chopped 4 celery stalks with leaves, chopped
3 garlic cloves, minced 1-1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces 5 medium parsnips, peeled, cut into 1/2-inch pieces
1 10-ounce red bell pepepr, cut into 1/2-inch pieces 9 cups canned vegetable broth 6 ounces green beans, trimmed, cut into 1-inch pieces
5 green onions, chopped 1-1/4 cups (packed) chopped fresh basil



1 Heat oil in heavy large pot over medium-high heat. Add 2 chopped medium onions, celery and garlic and saute until beginning to soften, about 10 minutes. Add squash, parsnips and bell pepper, saute 5 minutes. Add broth and bring to boil. Reduce heat and simmer soup uncovered until vegetables are tender and flavors blend, about 25 minutes. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
2 Add green beans to soup; simmer until tender, about 5 minutes. Add green onions and basil; simmer 1 minute. Season to taste with salt and pepper.

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