Italian Vegetable Soup with Beans and Pesto
Ingredients
- 1 1/2 Tbsp olive oil
- 2 tsp minced garlic
- 1 large onion, diced
- 3 cups carrots, peeled and sliced
- 1 medium bell pepper (red or yellow), seeded and diced (optional)
- 6 medium potatoes, unpeeled and cut into medium dice
- 1 16 oz can diced tomatoes
- 3 16 oz can cannellini (or kidney) beans, undrained
- 2 32 oz cartons or 4 14.5 oz cans of chicken/vegetable broth
- 7 oz (about 7 cups) loosely packed baby spinach
- 1 1/2 cups frozen peas
- Salt and pepper
- Pesto
Directions
Head oil in a large soup pot over medium-high heat. Add onions and garlic and sauté until tender, about 5 minutes. Add carrots, peppers, potatoes, tomatoes, beans, and broth. Bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 15 minutes. Add spinach and peas. Continue to simmer until spinach wilts. Season to taste with salt and pepper. Ladle into bowls and serve with pesto.
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