Spring Vegetable Soup With Pesto

Name: Spring Vegetable Soup With Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 mediums carrots, diced; 1 teaspoon coarse salt; 473 milliliters loosely packed fresh basil leaves; 237 milliliters fresh shelled or thawed frozen peas; 1 teaspoon fresh thyme, finely chopped; 2 smalls garlic cloves; 113 grams green beans, cut into 1/2-inch pieces; 2 mediums leeks, diced and rinsed well; 237 milliliters dried navy or white beans, rinsed; 2 Tbsps extra-virgin olive oil; 59 milliliters finely grated parmesan cheese; 6 servings freshly ground pepper; 454 grams plum tomatoes, cubed; 473 milliliters low-sodium vegetable broth; 227 grams red bliss or yukon gold potatoes, peeled and cubed; 1 small zucchini, cubed

Spring Vegetable Soup With Pesto might be just the soup you are searching for. Watching your figure? This gluten free recipe has 201 calories, 9g of protein, and 7g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have leeks, carrots, basil leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.