Description
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Ingredients
- ¼ cup olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 2 zucchini, sliced
- 4 (14 ounce) cans vegetable stock
- 1 (15 ounce) can cannellini beans
- 1 (14 ounce) can chopped tomatoes
- 1 cup chicken stock
- ¼ cup pesto
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (16 ounce) bag fresh spinach
Instructions
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion
- carrots
- celery
- and garlic until lightly browned
- about 10 minutes. Add zucchini and cook until slightly softened
- 3 to 4 minutes. Stir vegetable stock
- cannellini beans
- chopped tomatoes
- chicken stock
- and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender
- 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted
- about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6