Green Pesto Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large Onions, raw 2 cup, sliced Zucchini 4 stalk, large (11"-12" long) Celery, raw 4 cup (8 fl oz) Chicken Broth 2 cup (8 fl oz) Water, tap 20 grams Cilantro, raw 15 leaves Basil 1 tbsp Extra Virgin Olive Oil 2.5 cup Pasta, whole wheat - Kroger Salad Rotini (3/4 cup dry per serving)
*Cook pasta ahead of time.
Saute Onion, Zucchini and Celery in a small amount of EVOO for about 5 minutes, until onions are translucent.
Add broth and water.
While, cooking make pesto using 1/3 cup cilantro, 1/3 cup basil and 1/3 cup parsley (we left out parsley). Add salt and pepper to taste.
Add pesto to soup.
Add pasta & serve.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAH-RD.
Saute Onion, Zucchini and Celery in a small amount of EVOO for about 5 minutes, until onions are translucent.
Add broth and water.
While, cooking make pesto using 1/3 cup cilantro, 1/3 cup basil and 1/3 cup parsley (we left out parsley). Add salt and pepper to taste.
Add pesto to soup.
Add pasta & serve.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 76.8
- Total Fat: 1.7 g
- Cholesterol: 1.7 mg
- Sodium: 340.7 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.7 g
- Protein: 2.8 g
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