Vegetable Soup with Basil Pesto Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

498

Calories

Comments Print recipe

Ingredients:

Serving

2 medium carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1 tsp minced fresh thyme
1 tbsp olive oil
2 (32-oz.) containers organic vegetable broth
2 plum tomatoes, seeded and chopped
1 medium zucchini, chopped
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1/2 cup uncooked mini farfalle ( bow-tie) pasta
basil pesto

Directions:

Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	498.49 Kcal (2087 kJ)
Calories from fat	137.74 Kcal
		% Daily Value*
Total Fat	15.3g	24%
Cholesterol	0.57mg	0%
Sodium	3192.29mg	133%
Potassium	1618.75mg	34%
Total Carbs	82.78g	28%
Sugars	30.2g	121%
Dietary Fiber	13.22g	53%
Protein	14.08g	28%
Vitamin C	54.9mg	92%
Vitamin A	1.2mg	41%
Iron	100.8mg	560%
Calcium	216.3mg	22%

Amount Per 100 g
Calories	52.28 Kcal (219 kJ)
Calories from fat	14.45 Kcal
		% Daily Value*
Total Fat	1.61g	24%
Cholesterol	0.06mg	0%
Sodium	334.81mg	133%
Potassium	169.78mg	34%
Total Carbs	8.68g	28%
Sugars	3.17g	121%
Dietary Fiber	1.39g	53%
Protein	1.48g	28%
Vitamin C	5.8mg	92%
Vitamin A	0.1mg	41%
Iron	10.6mg	560%
Calcium	22.7mg	22%

* 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.