Ingredients

Makes 4 to 6 servings

　　1/4 cup olive oil

　　2 cups diced (1/2 inch) carrots

　　1 cup each diced (1/2 inch) onion, celery and fennel

　　1 cup chopped leek (white part only)

　　2 tablespoons minced garlic

　　6 ripe plum tomatoes, seeded and diced

　　Salt and pepper, to taste

　　6 cups Fresh Vegetable Broth

　　2 large sprigs fresh thyme

　　4 tablespoons chopped parsley

　　1 cup chopped (1/2 inch) green beans

　　1 cup diced (1/2 inch) zucchini

　　1/2 cup torn basil leaves

　　

Step 1

1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.

　　

Step 2

2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.

　　

Step 3

3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.

　　

Nutrition Per Serving

Per serving (based on 6): 326 calories

　　51g carbohydrates

　　10g protein

　　11g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.