Italian Vegetable Soup with Beans, Spinach & Pesto41 Reviews
“This convenient recipe makes getting two meals on the table a snap.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 214 cal
- 7.2 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"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..." See more as well."
"Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving...." See more"
"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 coo..." See moreked 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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