-
-
My review
Italian Vegetable Soup with Beans, Spinach & Pesto
USA WEEKEND columnist Pam Anderson
"This convenient recipe makes getting two meals on the table a snap."
Added to shopping list.
Go to shopping list.
Ingredients
servings 214 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 214 calories; 7.2 g fat; 31.2 g carbohydrates; 11.8 g protein; 5 mg cholesterol; 586 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5269 Ratings
-
-
-
-
-
Most helpful positive review
5/22/2006
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 sea...
Most helpful critical review
1/18/2010
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 c...
Most helpful
Most positive
Least positive
Newest
5/22/2006
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 sea...
2/26/2006
Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving.
1/18/2007
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. ...
2/19/2006
This soup is excellent. It is nutricious and quite filling. Great for a cold day.
12/11/2010
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 int...
9/9/2006
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 ...
10/9/2007
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 no...
8/10/2006
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.
8/2/2011
It's fine soup. When i added lemon juice, pureed ginger and garlic it really came alive.