Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Time 1h25m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Melt butter in a 4 quart saucepan over medium heat. Add carrots,onions,zuchinni,tarragon,basil and garlic. Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often. Add peas and stock,increase heat to high and bring to a boil. Transfer to a bowl and cool completely. Stir in yogurt,cover and chill. Season with salt and pepper just before serving.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling. Reduce heat to medium; cook, uncovered, 20 minutes or until tender. Remove 4 cups of soup from saucepot. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed. Return pureed soup to saucepot. Reheat soup to serve hot, or refrigerate to serve cold later. Garnish with basil leaves.
