Vegetable Soup With Pesto Swirl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | All newly t, Soups & ste | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Diced carrots |
| 1/2 | c | Diced celery |
| 1/2 | c | Finely chopped leeks |
| 1 | T | Olive oil |
| 6 | c | Chicken broth |
| 3/4 | lb | Red potatoes, diced |
| 1/2 | lb | Green beans, cut in half |
| 1 | Tomato, chopped | |
| 6 | oz | Yellow squash, diced |
| 6 | oz | Zucchini squash, diced |
| 3/4 | t | Salt |
| 10 | T | Pesto |
INSTRUCTIONS
Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8 to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add broth and potatoes; simmer until potatoes are almost tender, about 10 minutes. Add green beans, tomato, squash, zucchini, and salt; cook until tender, about 10 minutes. Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each serving. Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1 #644 by L979@aol.com on Jun 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 9.1mg
Sodium: 848.5mg
Potassium: 369.3mg
Carbohydrates: 10g
Fiber: 2.5g
Sugar: 2.8g
Protein: 8.4g