Directions:
- To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
- Finely chop the bacon, potatoes, and onions.
- Fry the bacon in a large pan for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
- Add the conchigliette and simmer for 12-14 minutes.
- Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoon pesto sauce.
- Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1056.68 Kcal (4424 kJ) | ||
| Calories from fat | 704.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.31g | 120% | |
|---|---|---|---|
| Cholesterol | 77.32mg | 26% | |
| Sodium | 709.25mg | 30% | |
| Potassium | 868.32mg | 18% | |
| Total Carbs | 61.76g | 21% | |
| Sugars | 17.79g | 71% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 28.29g | 57% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 447.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 176.02 Kcal (737 kJ) | ||
| Calories from fat | 117.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 120% | |
|---|---|---|---|
| Cholesterol | 12.88mg | 26% | |
| Sodium | 118.15mg | 30% | |
| Potassium | 144.65mg | 18% | |
| Total Carbs | 10.29g | 21% | |
| Sugars | 2.96g | 71% | |
| Dietary Fiber | 0.84g | 20% | |
| Protein | 4.71g | 57% | |
| Vitamin C | 4.8mg | 48% | |
| Iron | 0.4mg | 14% | |
| Calcium | 74.6mg | 45% | |
* 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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