Vegetable Soup With Pesto Swirl

Makes 10
Prep 20 m
Cook 30 m



  1. 1 of 3 Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8 to 10 minutes (add 1/4 cup water if necessary to prevent sticking). Add broth and potatoes; simmer until potatoes are almost tender, about 10 minutes.
  2. 2 of 3 Add green beans, tomato, squash, zucchini and salt; cook until tender, about 10 minutes.
  3. 3 of 3 Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each serving. Makes 10 servings.
Nutrition Information for Vegetable Soup With Pesto Swirl
Servings Per Recipe: 10
Per Serving:
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Printed from 07/17/2019