Ingredients For Root Vegetable Soup With Parsley Pesto Recipe
2 tablespoon Butter
8 Cloves garlic, peeled
5 cup Peeled and coarsely chopped root vegetables such as golden beets, yukon gold potatoes, rutabagas, celery roots, parsnips and/or carrots
1 cup Chopped onion
0.5 teaspoon Salt
0.5 teaspoon Ground black pepper
14.5 ounce 2 cans reduced sodium beef broth
3 teaspoon 2 prepared horseradish
1 Recipe parsley pesto or purchased pesto
4 Ciabatta rolls, split and toasted
1 cup Coarsely chopped fresh flat leaf italian parsley
0.25 cup Toasted pine nuts
0.25 cup Grated parmesan cheese
1 Clove garlic
3 tablespoon 2 olive oil
Nutrition value
428
calories per serving
21 g Fat34 g Protein23 g Carbs11 g FiberOther
Current Totals
21 g Fat
34 g Protein
23 g Carbs
11 g Fiber
MacroNutrients
Carbs
23 g
Protein
34 g
Fiber
11 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
180 mg
Iron
4 mg
Vitamin A
329 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
223 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
159 mg
Manganese
6 mg
Phosphorus
350 mg
Selenium
28 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment