Italian Vegetable Soup

- 1/2 large onion
- 2 cloves garlic

- 2 medium carrots

- 2 medium celery stalks

- 1/2 red bell pepper

- 1/2 lb potatoes



- 1/2 can diced tomatoes (8 oz)

- 1 can white beans

- 3 cups chicken broth

- 3.5 oz spinach

- 1/2 cup frozen peas

- 2 tbsp italian seasoning

1. Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken 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.
2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.


Number of Servings: 5

Recipe submitted by SparkPeople user DES350.