Pesto vegetable soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | Onion | |
| 1 | large | Can tomatoes |
| 2 | cans | Chicken broth |
| 10 | ounces | Green beans |
| 1 | can | Zucchini |
| 3 | New potatoes | |
| 1 | can | Chopped carrots |
| 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 |
Directions
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.