Pesto & Veggie Soup

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A comforting & flavorful soup that will warm up any appetite!

Very easy

6 minutes

Prep time

15 minutes

Cook time

577 cal.

Per serving



Pot (small), Stovetop


Carrots (fresh)

Step 1

Peel the carrots. Slice into quarters lengthwise, then dice.

Chicken broth

Step 2

Heat the chicken broth in a pot on medium heat (or use a bouillon cube with hot water). Add the pesto & a generous drizzle of olive oil. Stir together.

Step 3

Add the carrots to the broth & simmer for 3-5 min.

Pasta (elbow macaroni)

Step 4

Add the pasta & cook for 7-8 min.

Country bread (sliced)

Step 5

Meanwhile, make the garlic croutons. Break the bread into bite-sized pieces. Heat a drizzle of olive oil in a pan over medium heat. Grate the garlic into the pan & add the bread. Stir & cook for 3-4 min until the bread is toasted & crispy. Remove from heat & set aside.

Peas (frozen)

Step 6

Add the frozen peas to the soup & cook for 1-2 min.

Step 7

Serve the soup. Season to taste with salt & pepper. Top with the garlic croutons & enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy577 cal.
Fat20 g
Carbohydrates81 g
Protein17 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pesto & Veggie Soup" contains 577 Energy, 20 g of Fat, 81 g of Carbohydrates, 17 g of Protein, 9 g of Fiber.

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Pesto & Veggie Soup