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Recipe Summary

Yield:
8 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 (10 3/4-ounce) cans low-sodium tomato soup and 3 cups water in a saucepan; cook over medium heat until thoroughly heated. Combine yogurt and pesto, stirring well. Drizzle 1 tablespoon pesto mixture over each serving.

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Source

Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

132 calories; calories from fat 20%; fat 3g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 2.3g; carbohydrates 23.8g; fiber 1.3g; cholesterol 1mg; iron 0mg; sodium 608mg; calcium 0mg.
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