This vegetable and bean soup with pesto sauce is an amazing recipe with the basil scent. Today I teach you how to make this delicious soup.

Servings 4
Calories per serving 169 Cals
Prepare Time 15 min
Cook Time 30 min
Total Time 45 min

Ingredients

0.5 cup cooked white beans
120 grams pesto sauce
0.5 cup white beans
0.5 cup green beans
3 carrots
2 potatoes
0.5 cups chopped tomatoes
1 onions
2 spring onions
2 cloves raw garlics
1 zucchini
2 tablespoon olive oil
2 tablespoon salt
0.25 cups pasta

Instructions:

1

Chop the vegetables. Half-cook the beans if you don't use canned ones. Prepare the pesto sauce from the recipe linked in the ingredients list.

2

Fry the chopped onions in olive oil in a pot until they become golden. Mash the garlic and add them to the onions. Now add the carrots and chopped green beans.

3

After you fry the carrots and green beans you can cook the washed and chopped potatoes, tomatoes, and zucchini in the pot.

4

After frying and cooking the vegetables you need to add the pasta with a cup of water to the pot.

5

Add the white beans, salt, and pepper to the boiling soup. Lower the heat until it is cooked perfectly and the pasta and vegetables are softened.

6

Our diet vegetable soup is ready. Serve this soup with some pesto sauce and enjoy!

Cook Detail

Servings 4
Calories per serving 169 Cals
Prepare Time 15 min
Cook Time 30 min
Total Time 45 min

Meta

Cooking Method
Course
Diet
Difficulty
Dish Type
Meal

Background & History

I use the combination of white beans, green beans, carrots, zucchini, and some pasta to make this diet recipe that makes me full enough and I can also enjoy the taste of the pesto sauce.

Nutrition Facts (per serving)

Calories 169 Cals
Calcium, Ca 75.52 mg
Carbohydrate 29.5 g
Cholesterol 0.92 mg
Fat 4.28 g
Fiber 4.75 g
Folate 53.57 ug
Iron, Fe 1.64 mg
Magnesium, Mg 49.52 mg
Niacin 1.91 mg
Protein 5.14 g
Sodium, Na 3584.62 mg
Sugars 5.56 g
Thiamin 0.16 mg
Vitamin A 6923.6 iu
Vitamin B6 0.48 mg
Vitamin C 36.24 mg