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Nutrition Facts
Serving Size 1 (408g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons pesto sauce
Calories 164
Calories from Fat 64		(39%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 445mg		18%
Potassium 600mg		17%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 1.6g	6%
	Sugars 5.9g
Protein 9.7g		19%
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Green Veggies Soup

Recipe #367699 | 25 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Boomette
Apr 24, 2009

A recipe from Ricardo that looks very simple and I'll like to try.

SERVES 4 (change servings and units)

Ingredients

1 cup green beans, cut in pieces of 1/2 inch
1 tablespoon olive oil
2 cups broccoli florets
1 cup zucchini, diced
3 green onions, finely chopped
5 cups chicken stock
2 tablespoons pesto sauce
pepper

Directions

1
In a saucepan, brown the green beans in oil about 4 minutes at medium heat. Add remaining veggies and keep cooking 1 minute.
2
Add chicken stock and pesto. Bring to boil and let simmer until the broccoli is tender, 2 to 3 minutes. Add pepper.

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Course > Soups
Main Ingredient > Vegetables > Broccoli
Main Ingredient > Vegetables > Squash
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps
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Featured Reviews for This Recipe

From: Dreamer in Ontario

On Jun 26, 2009

This is a deliciious soup. I used Aztec Pesto which added a wonderful spiciness to the soup. The zucchini in the supermarket was sad and wrinkly so I substituted sliced mushrooms. I also added some minced garlic. There was an unexpected guest for dinner so to stretch the soup I added some tortellini when serving. (There's no tortellini in the photo). Made for Photo Tag.

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From: Brooke the Cook in WI

On May 29, 2009

Love the pesto in this soup! I used frozen green beans and broccoli for this recipe since fresh wasn't available, but I do plan to make it again this summer with fresh. I reduced the chicken stock to 4 cups, which is one full box and I think I'd do it that way again, the pesto came through very nicely with that amount. Fast and easy, peasy!

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