- 6 1/2 cups water
- 6 cubes vegetable broth
- 2 medium potatoes, cubed
- 2 carrots, diced
- 1 medium onion, diced
- 1 large zucchini, cubed
- 2 tablespoons sun-dried tomato pesto
- Bring the water to a boil in a large pot. Dissolve broth cubes in the boiling water. Place potatoes, carrots, onion, and zucchini into pot, and cook 10 minutes.
- Reduce heat to low, and stir the sun-dried tomato pesto into the pot. Simmer 35 minutes, until potatoes are very tender.
04/10/2018
recipepes.com
Veggie Pesto Soup, recipe
PT15M
PT1H
5
455 calories
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