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

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