Summer Harvest Soup With Basil Recipe

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Ingredients:

Serving

quick broth
1 whole chicken (3 1/2 to 4 lb), cut into 10 pieces (plus neck)
1 medium onion , chopped coarse
1 medium carrot , chopped coarse
1 medium rib celery , chopped coarse
1 bouquet garni
1 tsp table salt
13 cups water
soup base
2 tbsp olive oil
2 medium onions , diced coarse
2 medium carrots , diced coarse
1 medium rib celery , diced coarse
2 cloves garlic , minced
harvest soup
4 medium new potatoes , cut into 1/2-inch dice
2 large tomatoes , peeled, seeded, and chopped coarse
1/4 tsp summer savory
table salt
1 medium zucchini , cut into 1/4-inch dice
1 medium yellow squash , cut into 1/4-inch dice
2 ears corn , kernels cut from cob (1 1/2 cups)
1/4 lb green beans , trimmed and cut into 1-inch lengths
1/2 cup elbow macaroni
1/2 cup chopped fresh parsley leaves
1/4 cup shredded fresh basil leaf
ground black pepper
1/2 cup basil pesto , purchased or home made

Directions:

Note: If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done.
1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
3. For the harvest soup: With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	750.61 Kcal (3143 kJ)
Calories from fat	422.06 Kcal
		% Daily Value*
Total Fat	46.9g	72%
Cholesterol	204.08mg	68%
Sodium	638.75mg	27%
Potassium	1044.22mg	22%
Total Carbs	32.92g	11%
Sugars	8.31g	33%
Dietary Fiber	5.58g	22%
Protein	47.47g	95%
Vitamin C	31.5mg	52%
Vitamin A	0.9mg	29%
Iron	3.8mg	21%
Calcium	139.8mg	14%

Amount Per 100 g
Calories	87.1 Kcal (365 kJ)
Calories from fat	48.97 Kcal
		% Daily Value*
Total Fat	5.44g	72%
Cholesterol	23.68mg	68%
Sodium	74.12mg	27%
Potassium	121.17mg	22%
Total Carbs	3.82g	11%
Sugars	0.96g	33%
Dietary Fiber	0.65g	22%
Protein	5.51g	95%
Vitamin C	3.7mg	52%
Vitamin A	0.1mg	29%
Iron	0.4mg	21%
Calcium	16.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.1

Points
20

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium

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