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Root Vegetable Soup With Parsley Pesto Recipe

Recipe By Better Homes and Gardens

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3.7
22 Rating -
Rate
Non Vegdiet
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Root Vegetable Soup With Parsley Pesto
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Ingredients for Root Vegetable Soup With Parsley Pesto Recipe

  • 1/2 tablespoon Butter
  • 2 Cloves garlic, peeled
  • 1.25 cup Peeled and coarsely chopped root vegetables such as golden beets, yukon gold potatoes, rutabagas, celery roots, parsnips and/or carrots
  • 1/4 cup Chopped onion
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Ground black pepper
  • 3.63 ounce 2 cans reduced sodium beef broth
  • 3/4 teaspoon 2 prepared horseradish
  • 1/4 Recipe parsley pesto or purchased pesto
  • 1 Ciabatta rolls, split and toasted
  • 1/4 cup Coarsely chopped fresh flat leaf italian parsley
  • 0.06 cup Toasted pine nuts
  • 0.06 cup Grated parmesan cheese
  • 1/4 Clove garlic
  • 3/4 tablespoon 2 olive oil
Nutrition
value
428
calories per serving
21 g Fat34 g Protein23 g Carbs11 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    34g
  • Carbs
    23g
  • Fiber
    11g

MacroNutrients

  • Carbs
    23g
  • Protein
    34g
  • Fiber
    11g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    180mg
  • Iron
    4mg
  • Vitamin A
    329mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    223mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    159mg
  • Manganese
    6mg
  • Phosphorus
    350mg
  • Selenium
    28mcg
  • Zinc
    3mg
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
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Recipe By Better Homes and Gardens