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Pesto Vegetable Soup - Lunch Version

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Pesto Vegetable Soup - Lunch Version

Heather
The Cook
6 Servings
15 Ingredients
0 Comments

This delicious summer soup is a great way to use up your garden or CSA bounty!

6 Servings
15 Ingredients
0 Comments

Ingredients

  • 1 teaspoon Olive Oil
  • 1 cup dice Onion
  • 1 cup dice Tomato
  • 2 cups dice Zucchini
  • ¼ cups dice Celery
  • ⅓ cups dice Green Beans
  • 1 cup Chicken Broth/Stock, Reduced Fat #1
  • ¼ cups chop Parsley, Fresh
  • 2 ounces Spaghetti
  • 1 tablespoon Tomato Paste
  • 3 cups Chicken Broth/Stock, Reduced Fat #2
  • ½ cups chop Basil, Fresh
  • ¼ cups Bread Crumbs
  • ¼ cups Parmesan Cheese, Grated
  • 3 teaspoons mince Garlic, Cloves

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
130
Total Fat
3.5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
5mg
Sodium
190mg
Total Carbohydrates
17g
Fiber
2g
Sugar
4g
Protein
8g
WW Freestyle
3
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
1 Veg
1 Lean Meat

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