Veggie Pesto Soup recipe
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Ingredients
- 6 ½ cups water 6 cubes vegetable broth 2 medium potatoes, cubed 2 carrots, diced 1 medium onion, diced 1 large zucchini, cubed 2 tablespoons sun-dried tomato pesto
Nutrition Info
- 134 caloriescarbohydrate: 27.5 gcholesterol: : -fat: 1.7 gfiber: 4.7 gprotein: 3.9 gsaturatedFat: 0.2 gservingSize: -sodium: 71.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Veggie Pesto Soup
Directions
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Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.