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Spring Vegetable Soup with Pesto

Lauren Keating
  • 2018 minutes
  • Serves 6

INGREDIENTS

2 oz

Pancetta, diced

2

small Onions, diced

8 cups

Water

1

large Carrot, cut into coins

1

large Potato, diced

1 can

Small White Beans, drained

1 cup

Fresh Green Beans, trimmed

1

small Zucchini, diced

1/2 cup

Elbow Pasta

1/2 cup

loosely packed Basil

2 cloves

Garlic, minced

1 oz

Parmesan Cheese, freshly grated

1 tbsp

Pine Nuts

1 tbsp

Olive Oil

Salt and Pepper