Directions:
- Heat a small saucepan over medium heat.
- Spray with oil.
- Add leek and potato and cook, stirring for 2 minutes.
- Add the stock and simmer, uncovered, for 10 minutes
- Add the zucchini and beans and simmer for a further 3 minutes or until tender.
- Taste and season with salt if needed.
- Add the beef.
- Remove from heat.
- Set aside for 1-2 minutes.
- Ladle the soup into a serving bowl.
- Add the pesto.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.49 Kcal (2422 kJ) | ||
| Calories from fat | 223.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.88g | 38% | |
|---|---|---|---|
| Cholesterol | 85mg | 28% | |
| Sodium | 1013.55mg | 42% | |
| Potassium | 1996.35mg | 42% | |
| Total Carbs | 47.36g | 16% | |
| Sugars | 13.66g | 55% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 43.2g | 86% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 7.1mg | 40% | |
| Calcium | 176.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 72.42 Kcal (303 kJ) | ||
| Calories from fat | 28.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 38% | |
|---|---|---|---|
| Cholesterol | 10.64mg | 28% | |
| Sodium | 126.88mg | 42% | |
| Potassium | 249.92mg | 42% | |
| Total Carbs | 5.93g | 16% | |
| Sugars | 1.71g | 55% | |
| Dietary Fiber | 0.96g | 31% | |
| Protein | 5.41g | 86% | |
| Vitamin C | 5.3mg | 71% | |
| Vitamin A | 0.2mg | 42% | |
| Iron | 0.9mg | 40% | |
| Calcium | 22.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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