Pesto Vegetable Pasta Soup Recipe

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Pesto Vegetable Pasta Soup
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Ingredients:

Directions:

  1. In a stockpot saute onions until tender, then briefly heat up garlic
  2. Add the carrots and cook a few more minutes.
  3. Add the cauliflower and broth and bring to a boil.
  4. Simmer unto vegetables are tender.
  5. Hand blend to puree soup or use your blender to puree in batches
  6. Throw in the pasta directly in soup, cover and simmer 10-15 minutes more until pasta is very tender and swelled and soup is thickened
  7. Season as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 249.08 Kcal (1043 kJ)
Calories from fat 115.85 Kcal
% Daily Value*
Total Fat 12.87g 20%
Cholesterol 17.12mg 6%
Sodium 721.14mg 30%
Potassium 655.62mg 14%
Total Carbs 20.36g 7%
Sugars 8.5g 34%
Dietary Fiber 2.73g 11%
Protein 14.54g 29%
Vitamin C 49.7mg 83%
Calcium 151.4mg 15%
Amount Per 100 g
Calories 56.95 Kcal (238 kJ)
Calories from fat 26.49 Kcal
% Daily Value*
Total Fat 2.94g 20%
Cholesterol 3.91mg 6%
Sodium 164.87mg 30%
Potassium 149.9mg 14%
Total Carbs 4.65g 7%
Sugars 1.94g 34%
Dietary Fiber 0.62g 11%
Protein 3.32g 29%
Vitamin C 11.4mg 83%
Calcium 34.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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