Vegan Italian Vegetable Soup with Pesto
email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 Tb olive oil1 onion, chopped3 medium carrots, sliced1 red bell pepper, diced2 medium sweet potatoes, diced2 parsnips, chopped1 can diced tomatoes2 cans cannelini beans, drained and rinsed2 cups fresh baby spinach1 cup frozen peas4 cups low sodium vegetable broth2 cups waterprepared vegan pesto (basil, olive oil, garlic, salt, lemon juice, and nutritional yeast)
Directions
Heat oil in a soup kettle over medium-high heat. Add onions, and saute until tender, about 5 minutes. Add carrots, peppers, potatoes, tomatoes, bean and 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.

Serving Size: makes 6 3-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 420.9
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 884.0 mg
  • Total Carbs: 75.5 g
  • Dietary Fiber: 21.2 g
  • Protein: 20.4 g

Member Reviews



© 2025 SparkPeople, Inc. - Terms - Privacy