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Spring Vegetable Soup with Pesto
- 2 ounces Pancetta, diced
- 2 small Onions, diced
- 8 cups Water
- 1 large Carrot, cut into coins
- 1 large Potato, diced
- 1 can Small White Beans, drained
- 1 cup Fresh Green Beans, trimmed
- 1 small Zucchini, diced
- ½ cup Elbow Pasta
- ½ cup loosely packed Basil
- 2 cloves Garlic, minced
- 1 ounce Parmesan Cheese, freshly grated
- 1 Tablespoon Pine Nuts
- 1 Tablespoon Olive Oil
- Salt and Pepper
Directions:View on Healthy Delicious
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