This stew is a wonderful mélange of spring vegetables, but it will take to almost any variation.

Recipe by Cooking Light April 2000


Recipe Summary test

8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add fennel and onion, and sauté for 5 minutes. Add zucchini and the next 10 ingredients (zucchini through garlic); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas, parsley, basil, and clams, and cook, uncovered, 5 minutes. Ladle soup into each of 8 bowls; sprinkle with cheese.


Nutrition Facts

230 calories; calories from fat 16%; fat 4.2g; saturated fat 1.6g; mono fat 1.9g; poly fat 0.4g; protein 12.2g; carbohydrates 33.5g; fiber 4.2g; cholesterol 15mg; iron 3.8mg; sodium 653mg; calcium 158mg.