Green Vegetable Soup with Lemon-Basil Pesto

Green Vegetable Soup with Lemon-Basil Pesto
17 Ingredients
  • 1/2 cup uncooked orzo
  • 4 teaspoons olive oil, divided
  • 1 1/2 cups thinly sliced leeks (about 2)
  • 1 cup thinly sliced celery
  • 1 tablespoon minced garlic, divided
  • 1/4 teaspoon kosher salt
  • 3 1/4 cups unsalted chicken stock
  • 1 cup water
  • 3 thyme sprigs
  • 1 cup frozen green peas
  • 1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 cups baby spinach leaves, divided
  • 1/4 cup basil leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
Nutrition
338
17% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

13% 8

Saturated

12% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

16% 49

Carbs (net)

- 40

Fiber

39% 10

Sugars

- 6

Sugars, added

- 0

Protein

39% 19

Cholesterol

2% 5

Sodium

13% 317

Calcium

24% 244

Magnesium

25% 107

Potassium

22% 1013

Iron

33% 6

Zinc

22% 2

Phosphorus

44% 305

Vitamin A

11% 103

Vitamin C

34% 31

Thiamin (B1)

23% 0

Riboflavin (B2)

19% 0

Niacin (B3)

27% 4

Vitamin B6

28% 0

Folate equivalent (total)

37% 147

Folate (food)

- 147

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

9% 1

Vitamin E

14% 2

Vitamin K

60% 72

Sugar alcohols

- 0

Water

- 440
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