Serves: 9
Total Calories: 99
In a 5-quart Dutch oven, place water, potatoes, green beans, tomatoes, salt, and pepper. Bring to a boil over high heat reduce heat to medium-low, cover, and simmer 8 minutes.
Add vermicelli and mushrooms. Return to a boil and cook 8 minutes or until vegetables and vermicelli are tender.
Meanwhile, prepare Pesto Sauce. Stir 1/2 cup of the sauce into soup and heat through.
Serve with Parmesan cheese and remaining Pesto Sauce.
*One package (9 oz.) frozen cut green beans, thawed, can be used.
This Vegetable Soup with Pesto recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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