Italian Vegetable Soup with Beans, Spinach & Pesto

Name: Italian Vegetable Soup with Beans, Spinach & Pesto
Yield: 10 servings
Ingredients: 1 ½ 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)

Rating: 4.49 stars

72 Ratings
53 Reviews
7 Photos

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

By USA WEEKEND columnist Pam Anderson

Gallery

Recipe Summary

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 2

For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

Tips

Nutrition Facts

Per Serving:

214 calories; protein 11.8g 24% DV; carbohydrates 31.2g 10% DV; fat 7.2g 11% DV; cholesterol 5.4mg 2% DV; sodium 585.5mg 23% DV. Full Nutrition

Reviews (53)

Most helpful positive review

TINA45

05/22/2006

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 seasoning as well. Read More

Helpful

(31)

Most helpful critical review

mzjenn

01/19/2010

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 calories not worth the effort for the final result. However if I do make it again NOTE the pesto is essential! Read More

Helpful

(2)

72 Ratings

5 star values: 43
4 star values: 21
3 star values: 8
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TINA45

05/22/2006

Helpful

(31)

AMYKROB

02/26/2006

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

Helpful

(27)

ANDREATHECOOK

01/18/2007

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. I cooked the orzo separately then just put a spoonful in the bottom of each bowl. I thought the orzo went more with the Italian soup idea than potatoes... But definitely a do-again. Read More

Helpful

(21)

lornat

02/19/2006

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

Helpful

(12)

Alissa

09/09/2006

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 didn't and ended up adding some to my individual dish which really made it flavorful. I also threw in some cooked acini di pepe pasta but the soup was good by itself as well! Read More

Helpful

(10)

Laura Manos Emms

12/15/2010

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 into the soup - gave it tons of flavor. Used unsalted chicken broth. Smells good too! It's on the winter soup rotation. Read More

Helpful

(10)

LABOUGIE

08/10/2006

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. Read More

Helpful

(7)

BREATHE_IN_DREAMS

10/10/2007

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 noodles. It was still pretty good though. And yes it does make a ton! Update: All it was missing was time. I had some for lunch today and it was unbelievable. The flavors really meld together well. My preschooler who refused to eat anymore after her two no-thank-you bites last night begged for her own bowl after tasting mine today. Her eyes got huge and she pronounced it delish. I do however wish I had stuck with my instincts and froze half of the batch. If you cook the starch (potatoes or noodles) separately the soup should freeze beautifully. Then just add noodles after you unthaw your soup. There is no way we can eat all of this before it spoils. Read More

Helpful

(7)

NeveroddoreveN

08/02/2011

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

Helpful

(6)

mzjenn

01/19/2010

Helpful

(2)

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Nutritional Information

Italian Vegetable Soup with Beans, Spinach & Pesto

Servings Per Recipe: 10
Calories: 213.7

% Daily Value *

protein: 24 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 33 %

sugars:

fat: 11 %

saturated fat: 9 %

cholesterol: 2 %

vitamin a iu: 122 %

niacin equivalents: 14 %

vitamin b6: 18 %

vitamin c: 65 %

folate: 18 %

calcium: 17 %

iron: 20 %

magnesium: 15 %

potassium: 22 %

sodium: 23 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Italian Vegetable Soup with Beans, Spinach & Pesto

1 of 53

All Reviews

TINA45

05/22/2006

Helpful

(31)

AMYKROB

02/26/2006

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

Helpful

(27)

ANDREATHECOOK

01/18/2007

Helpful

(21)

lornat

02/19/2006

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

Helpful

(12)

Alissa

09/09/2006

Helpful

(10)

Laura Manos Emms

12/15/2010

Helpful

(10)

LABOUGIE

08/10/2006

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.

Helpful

(7)

BREATHE_IN_DREAMS