Vegan Italian Vegetable Soup with Pesto

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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
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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.

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