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Vegetable Soup With Pesto

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  Pesto 4 Tablespoon (Homemade)
  Leeks 2 Large
  Chicken broth 3 Quart
  Carrots 2 Large, peeled and coarsely chopped
  Celery stalks 3 , thinly sliced
  Canned cannellini beans 30 Ounce, drained and rinsed (2 Cans, 15 Ounces Each)
  Dry elbow macaroni 4 Ounce (2 Cups)
  Yellow crookneck squash/Yellow zucchini 1 Pound, cut into 1/2-inch chunks
  Red bell pepper 1 Large, seeded and chopped
  Frozen tiny peas 1 Cup (16 tbs), thawed

Prepare Homemade Pesto; set aside.
Trim root ends and tough green tops from leeks.
Split leeks length-wise, rinse thoroughly, and thinly slice crosswise.
In an 8- to 10-quart pan, combine leeks, broth, carrots, and celery; bring to a boil over high heat.
Reduce heat, cover, and simmer until vegetables are tender to bite (about 15 minutes).
Add beans, macaroni, squash, and bell pepper; cover and simmer until macaroni is just tender to bite (about 10 minutes).
Add peas; bring to a boil.
Stir in 1/2 cup of the pesto.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 337

% Daily Value*

Total Fat 38 g58.1%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8080.6 mg336.7%

Total Carbohydrates 406 g135.3%

Dietary Fiber 88.1 g352.5%

Sugars 54.3 g

Protein 120 g240.6%

Vitamin A 759.4% Vitamin C 481.8%

Calcium 73.9% Iron 188.2%

*Based on a 2000 Calorie diet

Vegetable Soup With Pesto Recipe