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Lemon Broth with Vegetables and Parmesan Bread Sticks Recipe Image

Lemon Broth with Vegetables and Parmesan Bread Sticks

Ingredients

  • 2 (14.5 oz) cans vegetable broth
  • Juice of 1 lemon, plus extra lemon slices
  • Pinch saffron (optional)
  • 1 (15 oz) can Glory Foods Simply Seasoned Green Beans; drained
  • 1 (27 oz) can assorted vegetables (such as Veg All); drained
  • (Freshly baked Parmesan bread sticks)
  • 1 tube refrigerated bread sticks
  • 1/4 cup melted butter
  • 1 tablespoon finely grated Parmesan cheese
  • 2 teaspoons dried parsley
  • 1/2 teaspoon lemon pepper

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Directions

  1. Heat vegetable broth with lemon zest and dissolve saffron, if using.
  2. Stir in green beans and assorted vegetables and simmer (do not boil) until hot. Divide between 4 warmed soup bowls, garnish with very thin lemon slices and serve with Parmesan bread sticks and extra cheese.
  3. To make bread sticks, separated sections and lay out on a cookie sheet.
  4. Mix the melted butter with Parmesan, dried parsley and lemon pepper.
  5. Brush onto dough and bake according to package directions.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Find Glory in Stores Near You!

Made With

Lemon Broth with Vegetables and Parmesan Bread Sticks Recipe Image

Lemon Broth with Vegetables and Parmesan Bread Sticks

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Ingredients

  • 2 (14.5 oz) cans vegetable broth
  • Juice of 1 lemon, plus extra lemon slices
  • Pinch saffron (optional)
  • 1 (15 oz) can Glory Foods Simply Seasoned Green Beans; drained
  • 1 (27 oz) can assorted vegetables (such as Veg All); drained
  • (Freshly baked Parmesan bread sticks)
  • 1 tube refrigerated bread sticks
  • 1/4 cup melted butter
  • 1 tablespoon finely grated Parmesan cheese
  • 2 teaspoons dried parsley
  • 1/2 teaspoon lemon pepper

Find Glory in Stores Near You!

Directions

  1. Heat vegetable broth with lemon zest and dissolve saffron, if using.
  2. Stir in green beans and assorted vegetables and simmer (do not boil) until hot. Divide between 4 warmed soup bowls, garnish with very thin lemon slices and serve with Parmesan bread sticks and extra cheese.
  3. To make bread sticks, separated sections and lay out on a cookie sheet.
  4. Mix the melted butter with Parmesan, dried parsley and lemon pepper.
  5. Brush onto dough and bake according to package directions.

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