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Root Vegetable Soup with Parsley Pesto

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Yields: about 6 cups
  • Prep: 25 mins
  • Cook: 30 mins

Root Vegetable Soup with Parsley Pesto

Directions

  1. In a Dutch oven melt butter over medium-high heat. Add garlic cloves, chopped root vegetables, onion, and 1/2 tsp. each salt and pepper. Cook about 10 minutes or until vegetables are golden brown, stirring occasionally. Add broth; cover and simmer for 10 minutes.
  2. Stir in horseradish. Cook, uncovered, for 10 minutes more. Season to taste with salt and pepper.
  3. Meanwhile, spread a small spoonful of the Parsley Pesto on the cut sides of the toasted ciabatta roll halves. Place rolls on a baking sheet, cut sides up. Broil 4 to 5 inches from heat about 1 minute or until pesto is heated through. Drizzle any remaining pesto into the soup.

Parsley Pesto

Directions

  1. In a food processor combine flat-leaf Italian parsley, toasted pine nuts, grated Parmesan cheese, and garlic. Process until finely chopped.
  2. Gradually add 2 to 3 Tbsp. olive oil until desired consistency.

From the Test Kitchen

Place any remaining pesto in an airtight container. Cover and freeze up to 1 month. Thaw before using.

Nutrition Facts (Root Vegetable Soup with Parsley Pesto)

  • Per serving:
  • 437 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 20 mg chol.,
  • 1207 mg sodium,
  • 53 g carb.,
  • 10 g fiber,
  • 11 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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