Pesto soup - without the pesto

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 168.8

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 753.9 mg
Total Carbs: 37.1 g
Dietary Fiber: 8.0 g
Protein: 7.6 g

View full nutritional breakdown of Pesto soup - without the pesto calories by ingredient

Introduction

Vegetable soup - good alone or with a dollop of pesto Vegetable soup - good alone or with a dollop of pesto

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 12

Ingredients

6 cup Vegetable Broth

2 cup Bush's Best Reduced Sodium - Dark Red Kidney Beans

2 cup Del Monte Petite Cut Diced Tomatoes

3 serving Red Potato

4 cup, sliced Zucchini

2 large (7-1/4" to 8-1/2" long) Carrots, raw

1 large Onions, raw

3 small Turnips

1 tbsp Basil

1 tsp Thyme, ground

2 cup Yellow Sweet Corn, Canned

1 cup Spaghetti, cooked without added salt (pasta)

450 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)

Directions

Dump all the chopped ingredients, beans and spices in a pot and simmer for an hour. Add pasta of your choice at the end. Serving Size: 2 cups

Number of Servings: 12

Recipe submitted by SparkPeople user FEELGOOD20.