Try this Vegetable Soup with Pesto Swirl recipe, or contribute your own.
Suggest a better descriptionSaute 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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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 15 | ||
Calories from Fat: 6 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 564.3mg | 19 % | |
Potassium 102.7mg | 3 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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