Ingredients1 h servings 320 cals
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 320 calories; 17.7 g fat; 31.5 g carbohydrates; 10.3 g protein; 4 mg cholesterol; 1137 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was really good. I think it could benefit from an extra can of beans, since it's called, afterall, Bean Soup. The end result was missing a little something - it definitely needed some salt,...
What a taste sensation!! The only things I changed was to add 2 tsp of Italian seasoning, "Fire Roasted" tomatoes, upped to 2 cans of beans and added some cabbage I wanted to use up. I also us...
As-is recipe is very good, however I felt could use some extra flavor. I chose to throw in additons: I used a total of 3 cans of beans, added salt, rosemary, Thai basil, omitted the spinach (did...
I've made this a few times now. so simple yet so full of flavor! very easy to tweak to your personal preferance. I made it just now following exact directions other than increasing ingredients t...
Excellent - I didn't own pesto and there was a blizzard so just added some basil. And the large can of beans. We loved it!!!