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Servings: 1
17 g protein
46 g carbs
13 g fat
355 kcal

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Ingredients for Prepare servings servings with these ingredients

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Instructions

  • Heat 2 tbsp oil in a skillet over medium heat.
  • Cook onion, fennel, celery and leek in the skillet for about 5 minutes or until they are softened.
  • Add chicken broth and bring the mixture to boil.
  • Now reduce the heat and simmer for at least 20 minutes.
  • Add peas and carrots and simmer for another 5 minutes and then season it with salt and pepper.
  • Cook pasta in a large pot containing boiling salt water. Drain water and add pasta to soup.
  • Add 4 tbsp oil and parsley in a blender and prepare a paste. Transfer this paste to a small bowl and mix in shallot.
  • Season the pasta with salt and pepper.
  • Serve the soup topped with pearl onions, self-made pesto and parmesan.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 355 kcal

Calories from Fat 117

% Daily Values*

Total Fat 13 g

18.57%

Saturated Fat 2.23 g

9.29%


Polyunsaturated Fat 1.45 g


Monounsaturated Fat 7.66 g


Cholesterol 7 mg

2.8%


Sodium 278 mg

12.09%


Potassium 1087 mg


Total Carbohydrate 46 g

14.84%

Dietary Fiber 12.73 g

39.78%


Sugars 6.19 g

6.88%


Protein 17 g

Vitamin A 37.11%

Vitamin C 48.75%

Calcium 13.3%

Iron 38.46%

* Nutritional Values are estimated and may vary

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