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    You are in: Home / Recipes / Green Vegetable Soup Recipe
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    Green Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Bec's Note:

    This soup takes advantage of summer vegetables bursting with flavor. If you find fresh small cannellini or other fresh beans, be sure to use them.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pesto

    Directions:

    1. 1
      Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
    2. 2
      Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
    3. 3
      Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
    4. 4
      Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
    5. 5
      Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
    6. 6
      Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
    7. 7
      Ladle into bowls and serve the remaining pesto separately.

    Ratings & Reviews:

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    Nutritional Facts for Green Vegetable Soup

    Serving Size: 1 (494 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 307.1
     
    Calories from Fat 151
    49%
    Total Fat 16.8 g
    25%
    Saturated Fat 4.6 g
    23%
    Cholesterol 14.6 mg
    4%
    Sodium 487.0 mg
    20%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 7.2 g
    28%
    Sugars 5.7 g
    23%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    parsnips

    kohlrabi

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