Pesto vegetable soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
½ \N Onion
1 large Can tomatoes
2 cans Chicken broth
10 ounces Green beans
1 can Zucchini
3 \N New potatoes
1 can Chopped carrots
\N \N Sea salt & black pepper
⅓ cup Chopped parsley
1 tablespoon Dried thyme
1 can Great northern beans
1 large Can cannellini beans
4 ounces Capellini
¾ cup Grated Romano
½ cup Pesto sauce

In large stockpot, heat oil & saute onion until soft. Add tomatoes. Cook a few minutes. Add broth. Bring to simmer. Add green beans, zucchini, potatoes, carrots, salt & black pepper. Stir well. Add parsley & thyme.

Cook 10 minutes. Add northern & cannellini beans & capellini. Cook 5 minutes. Stir pesto into soup. Simmer 2 minutes. Serve hot with crusty bread & grated Romano sprinkled over all.

Approximately 8-20 minutes.

Per serving (excluding unknown items): 2641 Calories; 95g Fat (32% calories from fat); 125g Protein; 341g Carbohydrate; 41mg Cholesterol; 4786 mg Sodium

By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2019 Converted by MM_Buster v2.0l.

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