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Italian vegetable soup
Also try this delicious Italian vegetable soup
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Ingredients
Directions
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Heat the olive oil and stir-fry the Italian vegetables for 3 minutes.
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Pour in the stock and simmer for 4 minutes.
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Stir in the pesto.
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Serve the soup with ciabatta bread and possibly with olive oil to dip the bread.
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20 minLunchMozzarella, bread, milk, Eggs, anchovy fillets, dried oregano, flour, extra virgin olive oil,mozzarella in carrozza -
35 minLunchsmall bottle gourd, sherry vinegar, olive oil, thick paste batard pompadour, soft goat cheese,mega pumpkin crostini -
35 minLunchself-raising flour, baking powder, cold butter, fresh chives, semi-sundried tomatoes, Cheddar Tophat, milk, flour,cheddarscones -
20 minLunchegg, flour, baking powder, soy sauce, oil, Chinese coal, cabbage, shiitake, breakfast bacon, mayonnaise, yogurt, wasabi, grated horseradish, spring / forest onion,omelet 'okonomiyaki style'
Nutrition
270Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs10% DV30g
Fiber0% DV0g
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