Veggie Pesto Soup

Home recipe for an easy and very delicious soup. Best served with fresh warm bread.

Step: 1

Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.

Step: 2

Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.

Per Serving: 134 calories; protein 3.9g; carbohydrates 27.5g; fat 1.7g; sodium 71.6mg.

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