Italian Vegetable Soup with Beans, Spinach & Pesto

Italian Vegetable Soup with Beans, Spinach & Pesto

45
USA WEEKEND columnist Pam Anderson 0

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

Ingredients {{adjustedServings}} servings 214 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 31.2g
  • 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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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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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 45

  1. 59 Ratings

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TINA45
5/22/2006

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
2/26/2006

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

ANDREATHECOOK
1/18/2007

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.