Basil Vegetable Soup Recipe

Basil Vegetable Soup Recipe

  • 6 green onions, ends trimmed
  • 1 clove garlic, minced or pressed
  • 1 tablespoon Safeway SELECT Verdi Olive Oil
  • 6 cups fat-skimmed vegetable or chicken broth
  • 3/4 pound yellow or green zucchini or crookneck squash, ends trimmed, sliced thin
  • 1 (7 ounce) jar roasted red peppers, coarsely chopped
  • 1 pound Roma tomatoes, cored and chopped
  • 1/4 cup chopped fresh basil
  • 2 tablespoons Safeway SELECT Verdi Balsamic Vinegar
  • 3/4 cup Safeway SELECT Verdi Shredded Parmesan Cheese
  1. Slice green tops of onions and set aside. Chop white part of onions; put in a 5- to 6-quart pan with garlic and oil. Stir over medium-high heat until onions are limp, about 3 minutes.
  2. Add broth to pan, cover, and bring to boiling over high heat. Stir zucchini, peppers, and tomatoes into broth; reduce heat, cover, and simmer until zucchini is tender when pierced, about 5 minutes.
  3. Stir in reserved green onion tops, basil, and vinegar. Ladle into bowls and add parmesan to taste.
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