Vegetable Soup With Pesto

Looking for interesting, healthy ways to increase your vegie intake? Try this hearty vegetable soup with a swirl of basil pesto.

The ingredient of Vegetable Soup With Pesto

20g butter
1 tablespoon olive oil
1 brown onion finely chopped
2 garlic cloves crushed
1 large potato peeled cut into 1cm cubes
1 carrot peeled cut into 1cm cubes
1 zucchini cut into 1cm cubes
100g green beans trimmed roughly chopped
4 cups massel chicken liquid stock
400g can whole peeled tomatoes
1 2 cup basil pesto

The Instruction of vegetable soup with pesto

heat butter and oil in a large saucepan over medium heat add onion and garlic cook for 5 minutes or until onion is soft
add potato and carrot cook stirring occasionally for 4 to 5 minutes add zucchini and beans cook for a further 4 to 5 minutes or until bright green
stir in stock add tomatoes breaking up with a wooden spoon bring to the boil reduce heat to medium low simmer uncovered stirring occasionally for 35 to 40 minutes or until vegetables are tender season with pepper
ladle soup into serving bowls top each with a spoonful of basil pesto serve

Nutritions of Vegetable Soup With Pesto

calories: 290 624 calories
calories: 21 grams fat
calories: 5 grams saturated fat
calories: 17 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 1450 74 milligrams sodium
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calories: nutritioninformation