Italian Vegetable Soup with Beans, Spinach & Pesto

Name: Italian Vegetable Soup with Beans, Spinach & Pesto
Ingredients: 1.5 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)

4.5

(75)

56 Reviews

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

Recipe by USA WEEKEND columnist Pam Anderson

Updated on October 7, 2022

7

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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)

Directions

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

Tips

Nutrition Facts (per serving)

214	Calories
7g	Fat
31g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 214
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	9%
Cholesterol 5mg	2%
Sodium 586mg	25%
Total Carbohydrate 31g	11%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 12g
Vitamin C 39mg	195%
Calcium 168mg	13%
Iron 4mg	21%
Potassium 795mg	17%

* 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.