Italian Vegetable Soup with Beans, Spinach & Pesto

Description

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

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)

Instructions

1. Heat oil in a soup kettle over medium-high flame. Add onions
2. and saute until tender
3. about 5 minutes. Add carrots
4. celery
5. peppers
6. potatoes
7. tomatoes
8. bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender
9. about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts
10. 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls
11. adding a spoonful of pesto to each serving of soup.
12. For lunch
13. pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

Servings: 10