From Once Upon a Chef
Vegetable Soup with Pesto
- Time
- 45 min
- Makes
- 6
- Ingredients
- 14
10 things you may not have.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions, (chopped)
- 2 carrots, (cut into ¼-in (6-mm) pieces)
- 2 stalks celery, (cut into ¼-in (6-mm) pieces)
- 2 tablespoons tomato paste
- 8 cups low-sodium chicken broth
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
- ⅔ cup orzo
- 1 small zucchini, (cut into ¼-in (6-mm) pieces)
- 1 cup frozen peas
- ½ cup homemade or store bought pesto
- Hunk of Parmigiano-Reggiano, (for grating over soup)
Nutrition · per serving
- Calories
- 215 kcal
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 727 mg
- Protein
- 11 g
- Cholesterol
- 1 mg
- Carbohydrate
- 26 g
- Saturated fat
- 2 g
As published by Once Upon a Chef.
The method
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