Fennel-White Bean Soup with Mixed Vegetables, Basil Pesto & Parmesan
- Time
- 25 min
- Serves
- 4
- Style
- Default
Ingredients
- ½ cupbasil pesto
- 2 (15 oz) canscannellini (white kidney) beans
- 64 fl ozchicken or vegetable broth
- 2fennel bulbs
- 2 cupsfrozen mixed vegetables (carrots, corn, green beans, peas)
- ½ cupParmesan cheese, shredded
- black pepper
- extra virgin olive oil
- garlic powder
- Italian seasoning
- salt
Cookware
- chef's knife
- colander
- cutting board
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
Per serving
- Calories
- 587
- Protein
- 33g
- Carbs
- 57g
- Fat
- 28g
- Fiber
- 15g
- Sodium
- 948mg
Method
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