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 calories
carbohydrate: 27.5 g
cholesterol: : -
fat: 1.7 g
fiber: 4.7 g
protein: 3.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 71.6 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

Recipe Yield

4 servings

Recipe Note

Home recipe for an easy and very delicious soup. Best served with fresh warm bread.

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