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Panera Garden Vegetable Soup with Pesto

The Little Kitchen
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

1/2

head Cauliflower

1 16 ounce can

Chickpeas

2

Garlic cloves, large

1 tsp

Garlic powder

1 1/2 tsp

Onion powder

1/2

Onion, peeled and diced (about 3/4 cup)

1 1/2 tsp

Oregano, dried

4

Swiss chard, large stems

1 tsp

Thyme, dried

1 28 ounce can

Tuttorosso diced tomatoes

8 oz

Wax beans or green beans

2

Zucchini, diced (about 2 1/2 cups), small

3 14 ounce cans

Vegetable broth

1

Pesto, store-bought or homemade

1/2 cup

Barley, pearled

1/2 tsp

Pepper

1/2

Red pepper, diced (about 1/2 cup)

1 tsp

Salt

2 tbsp

Olive oil