Italian Vegetable Soup with Beans, Spinach & Pesto

Italian Vegetable Soup with Beans, Spinach & Pesto

43 Reviews 5 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“This convenient recipe makes getting two meals on the table a snap.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. 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.
  2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

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Reviews (43)

Rate This Recipe
TINA45
29

TINA45

This soup is great, and it makes a TON! I initially forgot to serve it with the pesto, and I thought it was good, but the addition of the pesto makes it remarkable. I added 2 T. of Italian seasoning as well.

AMYKROB
26

AMYKROB

Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving.

ANDREATHECOOK
21

ANDREATHECOOK

This was delicious! One of my first few attempts at making soup, and it turned out great! I followed the recipe exactly, except I omitted the potato, and substituted cooked orzo in its place. I cooked the orzo separately, then just put a spoonful in the bottom of each bowl. I thought the orzo went more with the Italian soup idea than potatoes... But definitely a do-again.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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