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italian-vegetable-soup-with-beans-spinach-pesto-recipe

Italian Vegetable Soup with Beans Spinach Pesto

A hearty and nutritious Italian vegetable soup with beans and a flavorful spinach pesto.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 2 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 1 can cannellini beans (15 oz, drained and rinsed)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste

Spinach Pesto Ingredients

  • 2 cups fresh spinach
  • ¼ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • ¼ cup pine nuts
  • 1 tablespoon lemon juice

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
  2. Add carrots and celery, and cook for another 5 minutes.
  3. Stir in diced tomatoes, vegetable broth, beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. While the soup is simmering, prepare the spinach pesto. In a blender, combine spinach, Parmesan cheese, olive oil, garlic, pine nuts, and lemon juice. Blend until smooth.
  5. Serve the soup hot, topped with a dollop of spinach pesto.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 800mg | Potassium: 900mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 4mg

Keywords

Soup, Vegetarian
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