Veggie Pesto Soup

Veggie Pesto Soup

12
C. Berry 0

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

1 h servings 134 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some...

Most helpful critical review

I made this with vegetable broth instead of water and cubes. It was bland, so I added salt, pepper, and garlic to make this somewhat tastier.

I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some...

Absolutely delicious! I Cooked it exactly as described, and it tasted really good! Plus is really filling for the minimal amount of calories it contains, which is great because me and my dad ar...

Surprisingly good! We had a lot of these ingredients that we about finished, and this was an excellent way to use them up. Like others, we just used regular basil pesto. The only reason I didn't...

I made this with vegetable broth instead of water and cubes. It was bland, so I added salt, pepper, and garlic to make this somewhat tastier.

A delightful surprise. This soup was a hit at dinner. I made it with homemade vegetable broth and sun-dried tomato pesto and feel this gave the end result a boost. We did not add any salt or fla...

healthy and hearty, Makes more than 4 servings. 6 or 8. kind if bland, needed lots of salt.

This was alright at best. I really couldn't taste any of the tomato pesto, even after I doubled the suggested amount, what with the 6 1/2 cups water in which it was diluted. That seemed like a...

Used all fat free/low sodium chicken broth with this and regular homemade pesto as I don't care for sundried tomatoes. This made a great lunch for me today and I thank you C. Berry!

This was just ok. Needed a fair amount of salt and pesto (I used a basil one) to give it flavour. I also added a tin of tomatoes.