Once Upon a Chef · by Jennifer Segal★ 4.9 (55)
Vegetable Soup with Pesto
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 24%
CARBS 23G35% OF CAL
5G FIBER10G OTHER8G TOTAL SUGAR
FAT 15G49% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light vegetable orzo soup with zucchini, peas, and tomatoes, finished with fresh pesto and Parmesan. Bright and satisfying, a delicious vegetarian option.
mainitaliansoup🫕 dutch oven🍲 stockpotdairy free
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, chopped
- 2 carrots, cut into ¼-inch pieces
- 2 celery stalks, cut into ¼-inch pieces
- 2 tablespoons tomato paste
- 8 cups low-sodium chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- ⅔ cup orzo
- 1 small zucchini, cut into ¼-inch pieces
- 1 cup frozen peas
- ½ cup homemade or store bought pesto
- Hunk of Parmigiano-Reggiano, for grating over soup
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 24%
CARBS 23G35% OF CAL
5G FIBER10G OTHER8G TOTAL SUGAR
FAT 15G49% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1382mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 202mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.