Title: Pesto Vegetable Soup
Categories: Curtis aike, Flash2
Yield: 1 servings

2 tb Olive oil
1/2 Onion
1 lg Can tomatoes
2 cn Chicken broth
10 oz Green beans
1 cn Zucchini
3 New potatoes
1 cn Chopped carrots
Sea salt & black pepper
1/3 c Chopped parsley
1 tb Dried thyme
1 cn Great northern beans
1 lg Can cannellini beans
4 oz Capellini
3/4 c Grated Romano
1/2 c Pesto sauce

In large stockpot, heat oil & saute onion until soft. Add tomatoes. Cook a
few minutes. Add broth. Bring to simmer. Add green beans, zucchini,
potatoes, carrots, salt & black pepper. Stir well. Add parsley & thyme.
Cook 10 minutes. Add northern & cannellini beans & capellini. Cook 5
minutes. Stir pesto into soup. Simmer 2 minutes. Serve hot with crusty
bread & grated Romano sprinkled over all.

Approximately 8-20 minutes.

Per serving (excluding unknown items): 2641 Calories; 95g Fat (32% calories
from fat); 125g Protein; 341g Carbohydrate; 41mg Cholesterol;
4786 mg Sodium

By Patty on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2019

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