Veggie Pesto Soup

Veggie Pesto Soup

12
C. Berry 0

"Home recipe for an easy and very delicious soup. Best served with fresh warm bread."

Ingredients

1 h servings 134 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.
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Reviews

12
  1. 15 Ratings

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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...

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 ar...

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...