A bowl of this brothy vegetable soup is perfect for an early-spring dinner. If you have pesto saved in the freezer from last summer, this is a great way to use it up, but a good-quality store-bought pesto also works well. Slideshow: Best Vegetable Soups
One serving: 297 cal, 8 gm fat, 1.3 gm sat fat, 42 gm carb, 8 gm fiber, 16 gm protein. Tip: Add 2 cups shredded chicken to this vegetarian soup for a heartier meal. Tip: Make your pesto from whatever leafy herbs you have in your garden or farmshare and use in a frittata, pasta or potato salad.