Italian Vegetable Soup with Beans, Spinach & Pesto recipe
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Ingredients
- 1 ½ tablespoons olive oil 1 large onion, cut into small dice 3 medium carrots, peeled and sliced 1/4-inch thick 3 medium celery stalks, sliced 1/4-inch thick 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice 1 pound all-purpose potatoes, unpeeled and cut into medium dice 1 (16 ounce) can petite diced tomatoes 2 (15.5 ounce) cans cannellini or other white beans, undrained 6 cups low-sodium chicken broth in can or carton 7 ounces loosely packed baby spinach 1 cup frozen green peas Salt and ground black pepper Prepared pesto (found in grocer's refrigerated section)
Nutrition Info
- 213.7 caloriescarbohydrate: 31.2 gcholesterol: 5.4 mgfat: 7.2 gfiber: 8.2 gprotein: 11.8 gsaturatedFat: 1.7 gservingSize: -sodium: 585.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Italian Vegetable Soup with Beans, Spinach & Pesto
Directions
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Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth, bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas, continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.