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4 servings, 1-1/2 cups each
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Omit the prepared pesto. Top each serving with 1 tsp. Kraft 100% Parmesan Grated Cheese.
Chop vegetables the night before, then refrigerate in tightly covered container until ready to use. Or, make entire recipe the night before, and store soup and pesto in separate tightly covered containers in refrigerator until ready to serve.
To store the extra pesto, cover and refrigerate for up to 1 week. Or, freeze pesto in ice cube trays. When frozen, remove cubes from trays and store in resealable freezer-weight plastic bags for up to 6 months.
This hearty main dish soup is an excellent source of vitamin A and folic acid.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.