Italian Vegetable Soup with Beans, Spinach & Pesto

Italian Vegetable Soup with Beans, Spinach & Pesto

45

"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.

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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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 sea...

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

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. ...