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Italian Vegetable Soup with Beans, Spinach & Pesto
Italian Vegetable Soup with Beans, Spinach & Pesto
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Hearty and satisfying soup with cannellini beans, bell peppers, carrots, celery, potatoes, peas, and spinach.
Ingredients:
  • 1.5 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)
Instructions:
  • In a soup kettle over medium-high heat, heat oil. Cook onions until tender, about 5 minutes. Stir in carrots, celery, peppers, potatoes, tomatoes, beans, and chicken broth; bring to a boil. Simmer on low until vegetables are just tender, about 15 minutes. Add spinach and peas; simmer until the spinach wilts, 3 to 4 minutes. Season with salt and pepper to taste. Serve in bowls with a spoonful of pesto on each serving.
  • Pack your delicious soup in individual leakproof containers. Heat it in the microwave and drizzle with flavorful pesto before serving.

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