A simple and flavorful vegetable soup from The Soup Bible by Debra Mayhew. The combination of pesto and sundried tomato paste is an inspired touch.
Provided by echo echo
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
- Bring to a boil, cover, lower heat and simmer 20 minutes.
- Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
- Adjust seasonings if necessary.
- Whisk together pesto and sundried tomato paste.
- Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
- Pass around grated Parmesan to be sprinkled on soup, if desired.
Nutrition Facts : Calories 126, Fat 0.6, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 26.6, Fiber 4.5, Sugar 5.3, Protein 5.1
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