Recipe Details
Ingredients
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2tablespoonsolive oil
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1bulbfennel, chopped
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½onion, chopped
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1celery stalk, chopped
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1clovegarlic, minced
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1(14.5 ounce) candiced tomatoes
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1cuplow-sodium chicken broth
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2tablespoonschopped fresh basil
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2tablespoonschopped fresh parsley
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salt and ground black pepper to taste
Cooking Directions
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Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.
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Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.
-
Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories115 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
6% |
| Cholesterol 1mg |
0% |
| Sodium 276mg |
12% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 3g |
12% |
| Total Sugars 4g |
|
| Protein 3g |
|
| Vitamin C 19mg |
96% |
| Calcium 80mg |
6% |
| Iron 3mg |
17% |
| Potassium 460mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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