Vegan Italian Vegetable Soup with Pesto
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Italian Vegetable Soup with Pesto calories by ingredient
Number of Servings: 6
Ingredients
-
1 Tb olive oil
1 onion, chopped
3 medium carrots, sliced
1 red bell pepper, diced
2 medium sweet potatoes, diced
2 parsnips, chopped
1 can diced tomatoes
2 cans cannelini beans, drained and rinsed
2 cups fresh baby spinach
1 cup frozen peas
4 cups low sodium vegetable broth
2 cups water
prepared 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.
Serving Size: makes 6 3-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.