PointsPlus Spring Vegetable Soup with Pesto Recipe

PointsPlus Spring Vegetable Soup with Pesto Recipe

PointsPlus Spring Vegetable Soup with Pesto Recipe

By The Daily Meal
Serves 8

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Details
  • Servings:   8
  • Calories:   161
  • Protein:   9g
  •  
  • Fiber:   7g
  • Sugar:   6g
  • Carb Total:   22g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   3g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • american
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Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 4 medium leeks, white and green parts only, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 64 ounces canned chicken broth
  • 1 cup zucchini
  • 1 cups green peas, fresh or frozen
  • 19 ounces canned cannellini beans, rinsed and drained
  • One 14 ½ ounce-can diced tomatoes, drained
  • 4 teaspoons store-bought pesto sauce or homemade pesto
Instructions

PointsPlus Spring Vegetable Soup with Pesto Recipe serves 8 original recipe by The Daily Meal.

View original preparation instructions

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