6 Serves
57 Mins
Prepare the vegetables by dicing the onion, carrots, celery, and zucchini, and mincing the garlic.
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KoreanVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
65 µg / 400 µgCalcium
70 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
1489 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat the olive oil in a large soup pot over medium heat.
Sauté the onion, garlic, carrots, and celery until softened, then add the zucchini and cook for another few minutes.
Pour in the vegetable broth and bring to a simmer, then add the cannellini beans and ditalini pasta, cooking until the pasta is al dente.
Season the soup with salt and pepper to taste, then stir in the pesto Genovese just before serving.
17
g15
g8
g
American
Italian