Veggie Pesto Soup Recipe

Recipesfull introduces to you: Diabetic Recipes. (Veggie Pesto Soup Recipe). Home recipe for an easy and very delicious soup. Best served with fresh warm bread.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Veggie Pesto Soup Recipe

Ingredients

6 ½ cups water

6 cubesvegetable broth

2 medium potatoes

cubed

2 carrots

diced

1 medium onion

diced

1 large zucchini

cubed

2 tablespoons sun-dried tomato pesto

Berries and Cream

Diet and Healthy

Directions

Step 1

Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes carrots onion and zucchini into pot and cook 10 minutes.

Step 2

Reduce heat to low and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes until potatoes are very tender.

Nutritional Information

Veggie Pesto Soup Recipe

Servings Per Recipe:4

Calories: 134

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 27.5g 9%

Dietary Fiber: 4.7g 19%

Sugars: 5.8g

Fat: 1.7g 3%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 5259.7IU 105%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.6mg 35%

Vitamin C: 38.5mg 64%

Folate: 51.6mcg 13%

Calcium: 53mg 5%

Iron: 1.3mg 7%

Magnesium: 48.6mg 17%

Potassium: 802.8mg 23%

Sodium: 71.6mg 3%

Thiamin: 0.2mg 19%

Calories From Fat: 15.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.