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

Recipe Summary

Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

Tips

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

Nutrition Facts

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(31)

Most helpful critical review

Rating: 3 stars
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
(2)
72 Ratings
  • 5 star values: 43
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(31)
Rating: 5 stars
02/26/2006
Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving. Read More
(27)
Rating: 5 stars
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
(21)
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Rating: 5 stars
02/19/2006
This soup is excellent. It is nutricious and quite filling. Great for a cold day. Read More
(12)
Rating: 5 stars
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
(10)
Rating: 4 stars
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
(10)
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Rating: 5 stars
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
(7)
Rating: 5 stars
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
(7)
Rating: 4 stars
08/02/2011
It's fine soup. When i added lemon juice pureed ginger and garlic it really came alive. Read More
(6)
Rating: 3 stars
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
(2)