Recipe information
Ingredients for - Italian Vegetable Soup with Beans, Spinach & Pesto
2. Onion, cut into small dice - 1 large
3. Carrots, peeled and sliced 1/4-inch thick - 3 medium
4. Celery stalks, sliced 1/4-inch thick - 3 medium
5. Bell pepper (red or yellow), stemmed, seeded and cut into medium dice - 1 medium
6. All-purpose potatoes, unpeeled and cut into medium dice - 1 pound
8. Cannellini or other white beans, undrained - 2 (15.5 ounce) cans
9. Low-sodium chicken broth in can or carton - 6 cups
10. Loosely packed baby spinach - 7 ounces
13. Prepared pesto (found in grocer's refrigerated section) - 1 cup
How to cook deliciously - Italian Vegetable Soup with Beans, Spinach & Pesto
1. Stage
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. Stage
For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.
