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EatingWell
Baked Vegetable Soup
Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Ingredients
Directions
Tips
Tip: Clean leeks well to be sure they're grit-free: After slicing, place in a bowl filled with water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.
Nutrition Facts
Serving Size:
about 1 3/4 cups Per Serving:
204 calories; protein 5.2g; carbohydrates 25.6g; dietary fiber 6.9g; sugars 5.3g; fat 9.6g; saturated fat 1.4g; vitamin a iu 1290.4IU; vitamin c 26.8mg; folate 148.6mcg; calcium 97.5mg; iron 1.7mg; magnesium 58.4mg; potassium 812.9mg; sodium 529.2mg; thiamin 0.2mg.
Exchanges:
3 vegetable, 2 fat, 1/2 starch
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