Soup/salad 2 Recipe
Make Soup/salad 2 Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Ingredients
Salad Ingredients
Method
Soup Directions
- 1
- 2
Add Garlic and Broth
Stir in the minced garlic and cook for another minute until fragrant. Pour in the vegetable broth and bring to a boil.
- 3
Combine Remaining Ingredients
Add the diced tomatoes, bay leaf, dried thyme, salt, and black pepper. Reduce heat and let simmer for 15 minutes.
- 4
Add Greens and Finish Soup
Stir in the chopped green beans and diced zucchini. Simmer for an additional 10 minutes until the vegetables are tender. Remove bay leaf before serving.
- 5
Garnish and Serve
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Salad Directions
- 6
Prepare the Salad Base
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 7
Add Feta and Dressing
Sprinkle crumbled feta cheese over the salad. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
- 8
Toss and Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.