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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pistou - a traditional vegetable soup

Source: dLife

A chunky vegetable soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	229.9

Total Carbs	25.8 g

Dietary Fiber	4.7 g

Sugars	6.1 g

Total Fat	9.7 g

Saturated Fat	3.5 g

Unsaturated Fat	0.6 g

Potassium	285.2 mg

Protein	9.8 g

Sodium	573.0 mg

Dietary Exchanges 9.7 Fat, 1.8 Vegetables, 0.4 Meat, 0.7 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pan, place the zucchini, potato, shallot, carrot and tomatoes. Add the vegetable stock and season with salt and pepper.
Bring to boil, then cover and simmer for 20 minutes.
Add the green beans, baby peas, and pasta shapes. Cook for an additional 10 minutes (until pasta is tender).
Taste soup, adjust seasoning if necessary.
Mix together the pesto and sun-dried tomato paste, stir a spoonful into each serving.
Sprinkle Parmesan cheese on top of soup, Serve hot.