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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil over medium heat. | 2. Add the onion and garlic and stir until soft. | 3. Add the celery and carrot and cook about two minutes until tender crisp. | 4. Add the tomatoes and cook about two minutes. | 5. Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes. | 6. Add the pesto sauce and the vermicelli to the soup and serve. | 7. I topped this with freshly grated parmesan cheese and some garlic croutons. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		diced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
celery rib	2		sliced	-	-	-	-
rom tomato	2		diced	-	-	-	-
green bean	5	ounces	sliced	43.9417	9.8798	2.594	0.3118
vermicelli	1/2	cup	cooked	301.02099999999996	63.7357	8.9465	1.1099
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
salt				-	-	-	-
pepper				-	-	-	-
parmesan cheese				-	-	-	-
crouton				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.