Directions:
- Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes.
- Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes. Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with the salt and pepper.
- Ladle the soup into bowls and spoon a little of the pesto into each serving.
- Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.44 Kcal (295 kJ) | ||
| Calories from fat | 18.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Sodium | 8.08mg | 0% | |
| Potassium | 146.31mg | 3% | |
| Total Carbs | 11.92g | 4% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.91 Kcal (460 kJ) | ||
| Calories from fat | 28.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 3% | |
|---|---|---|---|
| Sodium | 12.6mg | 0% | |
| Potassium | 228.29mg | 3% | |
| Total Carbs | 18.6g | 4% | |
| Sugars | 1.99g | 5% | |
| Dietary Fiber | 2.46g | 6% | |
| Protein | 3.35g | 4% | |
| Vitamin C | 10.3mg | 11% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 24.8mg | 2% | |
* 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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