 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Great in the winter. Ingredients:
3 tablespoons olive oil |
1 medium onion, chopped |
6 cups low sodium chicken broth |
2 carrots, peeled, cut into 1/2-inch-thick rounds |
2 celery ribs, cut into 1/2-inch pieces |
4 small red potatoes, quartered |
1/2 lb green beans, trimmed, cut into 1-inch pieces |
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces |
1 (15 ounce) can cannellini, drained (white kidney beans) |
2 tomatoes, peeled, crushed |
2 cups fresh spinach leaves, chopped |
6 tablespoons classic pesto sauce |
freshly grated parmesan cheese |
Directions:
1. Directions:.
2. Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
3. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately. Makes 6 servings.
|
|