Directions:
- Heat the oil over medium heat.
- Add the onion and garlic and stir until soft.
- Add the celery and carrot and cook about two minutes until tender crisp.
- Add the tomatoes and cook about two minutes.
- Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
- Add the pesto sauce and the vermicelli to the soup and serve.
- I topped this with freshly grated parmesan cheese and some garlic croutons.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.03 Kcal (2579 kJ) | ||
| Calories from fat | 32.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 23289.59mg | 970% | |
| Potassium | 195.34mg | 4% | |
| Total Carbs | 118.34g | 39% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 255.57 Kcal (1070 kJ) | ||
| Calories from fat | 13.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 6% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 9661.98mg | 970% | |
| Potassium | 81.04mg | 4% | |
| Total Carbs | 49.09g | 39% | |
| Sugars | 1.73g | 17% | |
| Dietary Fiber | 0.9g | 9% | |
| Protein | 0.69g | 3% | |
| Vitamin C | 2.9mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21mg | 5% | |
* 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.
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