Vegetable Soup with Pesto

Name: Vegetable Soup with Pesto Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Ingredients: STOCK; 3 cloves garlic; 1 bulb fennel sliced; 1 medium onion sliced; 1 cup carrots sliced; 1 cup celery sliced; 1 cup fresh oregano; 1 tsp cayenne pepper; 8 cups water; 4 sprigs fresh thyme; 1 bay leaf; SOUP; 3 cloves garlic; 3 green onions sliced; 1 cup carrot sliced; 1 cup celery sliced; 32 oz can of crushed tomatoes; 32 oz can of dark red kidney beans; 16 oz can of cannellini or great northern beans or chick peas; 7 oz container of refrigerated basil pesto; Black pepper to taste

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 8

Ingredients

STOCK3 cloves garlic1 bulb fennel, sliced1 medium onion, sliced1 cup carrots, sliced1 cup celery, sliced1 cup fresh oregano1 tsp cayenne pepper8 cups water4 sprigs fresh thyme1 bay leafSOUP3 cloves garlic3 green onions, sliced1 cup carrot, sliced1 cup celery, sliced32 oz can of crushed tomatoes32 oz can of dark red kidney beans16 oz can of cannellini or great northern beans or chick peas7 oz container of refrigerated basil pestoBlack pepper to taste

Directions

Saute stock ingredients in heavy stock pot. When translucent (about 20 minutes), add 8 cups of water. Bring to a boil. Add bay leaf & thyme sprigs. Lower to simmer covered for 45 minutes.

Remove bay leaf and thyme stems. Set aside stock & half of the vegetables in a large bowl. Puree the other half of the vegetables in a food processor and re-add to stock.

Saute first 4 soup ingredients in heavy stock pot. When translucent (about 20 minutes), add all stock, canned tomatoes, and canned beans. Bring to boil. Reduce heat and simmer covered for 45 minutes.

Remove from heat. Stir in prepared pesto. Add black pepper to taste. Ready to serve with crusty bread! Makes approx eight 1.5 cup servings. Great for freezing.

Number of Servings: 8

Recipe submitted by SparkPeople user HAWK3YE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 370.2
Total Fat: 14.4 g
Cholesterol: 6.4 mg
Sodium: 956.2 mg
Total Carbs: 47.8 g
Dietary Fiber: 16.7 g
Protein: 16.3 g

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