50 Farmers Market Recipes!
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

50 Farmers Market Recipes!

NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 5%
CARBS 12G57% OF CAL
3G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 4G41% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light vegetable soup made with farmers market produce including zucchini, green beans, and corn. Seasonal and versatile.

mainamericansoupgluten freevegan
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Nutrition & ingredients

Ingredients

serves 8
  • 1-2 tablespoons olive oil
  • 1 medium onion diced ( or a large leek)
  • 2 cups diced carrot (2 medium carrots)
  • 2 cups diced celery (2 stalks)
  • 1 cup diced fennel bulb (optional)
  • 4 cloves garlic rough chopped
  • 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
  • 2 tablespoons white wine, vermouth, sherry cooking wine- all optional (feel free to leave out)
  • 2 cups diced zucchini or yellow summer squash
  • 2 cups chopped green beans
  • 1 ear corn, kernels cut off
  • 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/4 cup fresh Italian parsley ( or basil ribbons)
  • 1/2 teaspoon of lemon or vinegar ( at the end)
  • pepper, cayenne, or chili flakes to taste
  • a drizzle of olive oil, gremolata or grated pecorino cheese
PREP
15M
SODIUM
595MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.