Farmer's Market Vegetable Soup
Recipe from Better Homes and Gardens

Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.


Farmer's Market Vegetable Soup

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Servings: Makes: 4 servings
Related Categories: Carrots, Leeks, Pasta, Potatoes, Rutabagas, Slow Cooker, Soup, Spinach, Vegetable Soup, Vegetarian Pasta, Vegetarian Soup
 
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Ingredients
  • 1/2  of a small
    rutabaga, peeled and chopped (2 cups)
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  • 2  large
    roma tomatoes, chopped
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  • 2  medium
    carrots or parsnips, chopped
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  • 1  large
    red-skinned potato, chopped
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  • 2  medium
    leeks, chopped
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  • 3  14-ounce cans
    vegetable broth
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  • 1  teaspoon
    fennel seeds, crushed
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  • 1/2  teaspoon
    dried sage, crushed
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  • 1/2  to 1/4 teaspoon
    pepper
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  • 1/2  cup
    dried bow-tie pasta
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  • 3  cups
    torn fresh spinach
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  •  
    Garlic Toasts (see recipe, below; optional)
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Directions
1.
Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3.
Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.
4.
Makes: 4 servings
5.
Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.
Nutrition information
Calories 198, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1313 mg, Carbohydrate 41 g, Total Sugar 14 g, Fiber 8 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 77%, Calcium 11%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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