Pot (small), Stovetop, Knife
Peel the carrots. Slice into quarters lengthwise, then dice.
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.
Add the carrots to the broth & simmer for 3-5 min.
Add the pasta & cook for 7-8 min.
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.
Add the frozen peas to the soup & cook for 1-2 min.
Serve the soup. Season to taste with salt & pepper. Top with the garlic croutons & enjoy!
View nutritional information
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 574 Energy, 20 g of Fat, 81 g of Carbohydrates, 17 g of Protein, 9 g of Fiber.
|€||Nos recettes à -2 € par portion|
|€€||Nos recettes entre 2 € et 4 € par portion|
|€€€||Nos recettes à +4 € par portion|
Please note, the price above is dependent on your provider and the available products in the grocery store you chose.