Vegetable Soup with Pesto
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable Soup with Pesto calories by ingredient
Introduction
This recipe was given to me by my friend Kathy. We substitute various kinds of beans to our liking, but most often use kidney & white beans. The photo shows red & garbanzo beans. This recipe was given to me by my friend Kathy. We substitute various kinds of beans to our liking, but most often use kidney & white beans. The photo shows red & garbanzo beans.Number of Servings: 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
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.
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.