Italian Vegetable Soup with Beans, Spinach & Pesto
- Category: Spinach Soup
- Author: USA WEEKEND columnist Pam Anderson
- Rating: 4.49
- Prep time: 0 min
- Cook time: 0 min
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)
Back to recipes