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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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25 minLunchfennel bulb, butter, shallot, mild curry powder, chicken bouillon, beef smoke, mature goat's cheese, multigrain pistets,fine fennel soup with multigrain pistolets -
10 minLunchgiant beans, White beans, olive oil, lemon, cumin powder (djinten), raw vegetables, cracker,white bean dip with raw vegetables and crackers -
15 minLunchlemon, tuna pieces in oil, capers, mayonnaise, dijon mustard, Corn bread, wafer-thin chicken fillet, pickle, arugula,sandwich pollo tonato -
20 minLuncholive oil, Parma ham, orange, strawberries, balsamic vinegar, sugar, salt, (freshly ground) pepper, peeled pistachio nuts, avocado, lemon juice, mixed rocket lettuce melange,rocket salad with parma ham and strawberry dressing
Nutrition
270Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs10% DV30g
Fiber0% DV0g
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