Veggie Pesto Soup11 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Home recipe for an easy and very delicious soup. Best served with fresh warm bread.” - by C. Berry
Original recipe yields 4 servings
- Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
- Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.
Amount Per Serving (4 total)
- 134 cal
- 1.7 g
- 27.5 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"Absolutely delicious! I Cooked it exactly as described, and it tasted really good! Plus is really filling for the minimal amount of calories it contains, which is great because me and my dad are watc..." See morehing our weight. I think i would make a couple of changes though. I would use 1 less bouillon cube, and i would also cook it for 30 minutes instead of 35. Thanks for sharing."
"I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some fresh..." See more lemon juice. Oh--and i used sweet potatoes instead of regular. I love how this is FILLED with veggies and has tons of flavor from the pesto. I use fresh pesto from a local international foods deli."
"Surprisingly good! We had a lot of these ingredients that we about finished, and this was an excellent way to use them up. Like others, we just used regular basil pesto. The only reason I didn't give ..." See moreit another star was the lack of "wow" factor. We did also make cheese drop biscuits with it, and I would highly recommend putting the biscuits in the soup! I'd never done it before, but our lunch guest recommended it. THAT was amazing!"
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