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Carla Woodard
Tomato broth with baguette and herb pesto
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Ingredients
Directions
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Puree the garlic with the dill, leaf celery, feta and a little salt and pepper for the spice pesto. Add in a trickle of olive oil until the pesto has the right thickness.
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Add 1.5 cups of water and the tomato cubes with juice to the meat broth. Put the soup balls and the pea pods through and cook gently for 3-4 minutes until the balls and snow peas are done.
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Spoon a spoon of spice pesto in the tomato broth and sprinkle with the spring onions and some dill. Serve with the baguette and the rest of the spice pesto.
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Nutrition
545Calories
Sodium0% DV0g
Fat43% DV28g
Protein44% DV22g
Carbs16% DV47g
Fiber0% DV0g
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