Directions:
- Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
- Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
- Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
- Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
- Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
- Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
- Ladle into bowls and serve the remaining pesto separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.38 Kcal (1170 kJ) | ||
| Calories from fat | 153.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 5% | |
| Sodium | 392.1mg | 16% | |
| Potassium | 343.26mg | 7% | |
| Total Carbs | 19.96g | 7% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 275mg | 28% | |
| Amount Per 100 g | |||
| Calories | 62.17 Kcal (260 kJ) | ||
| Calories from fat | 34.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 26% | |
|---|---|---|---|
| Cholesterol | 3.26mg | 5% | |
| Sodium | 87.25mg | 16% | |
| Potassium | 76.39mg | 7% | |
| Total Carbs | 4.44g | 7% | |
| Sugars | 0.88g | 16% | |
| Dietary Fiber | 1.34g | 24% | |
| Protein | 2.69g | 24% | |
| Vitamin C | 3.7mg | 28% | |
| Iron | 0.6mg | 14% | |
| Calcium | 61.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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