Italian Vegetable Soup with Beans, Spinach & Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This convenient recipe makes getting two meals on the table a snap. Ingredients:
1 1/2 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) |
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.
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