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Photo of Italian Vegetable Soup with Beans, Spinach & Pesto by USA WEEKEND columnist Pam Anderson

Italian Vegetable Soup with Beans, Spinach & Pesto

Rated as 4.47 out of 5 Stars
64 made it  |  52 reviews   |  6 photos

Recipe by:

"This convenient recipe makes getting two meals on the table a snap."
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Ingredients

servings 214
Original recipe yields 10 servings

Directions

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  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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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts


Per Serving: 214 calories; 7.2 31.2 11.8 5 586 Full nutrition

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Reviews

Read all reviews 52
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  1. 70 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This soup is great, and it makes a TON! I initially forgot to serve it with the pesto, and I thought it was good, but the addition of the pesto makes it remarkable. I added 2 T. of Italian sea...

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Most helpful critical review

Had to add a lot of salt/pepper for taste.. Was not impressed with overall end result. Also, recipe stated that it made 10 servings and I got 5 decent sized servings out of..making the overall c...

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This soup is great, and it makes a TON! I initially forgot to serve it with the pesto, and I thought it was good, but the addition of the pesto makes it remarkable. I added 2 T. of Italian sea...

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Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving.

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This was delicious! One of my first few attempts at making soup, and it turned out great! I followed the recipe exactly, except I omitted the potato, and substituted cooked orzo in its place. ...

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This soup is excellent. It is nutricious and quite filling. Great for a cold day.

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Good, healthy soup! Makes a lot. Used both white and sweet potatoes. Also, added Schwans mini pasta blend that has red pepper, corn, peas, carrots and mini bow tie pasta. Added the pesto int...

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This soup hit the spot! It was just what I was hoping for. I added some basil to the olive oil and garlic to the onions. Definitely would salt and pepper it more if I could go back, this time I ...

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This really needed something. I added garlic and a little Italian seasoning but it was still missing something. Maybe it was the potatoes. I left those out in favor of whole wheat seashell no...

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Outstanding! I added some squash I had handy, and a bit of garlic powder. For the pesto, I used the Pesto del Sol from this site, but the soup was also excellent without the pesto.

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It's fine soup. When i added lemon juice, pureed ginger and garlic it really came alive.

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