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–+ servings

Cannellini Veggies Soup

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1/4 C. olive oil
  • 1 large onion sliced
  • 4 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic crushed
  • 2 zucchini sliced
  • 4 cans vegetable stock
  • 1 15 oz can cannellini beans
  • 1 14 oz can chopped tomatoes
  • 1 C. chicken stock
  • 1/4 C. pesto
  • salt and ground black pepper to taste
  • 1 tbsp olive oil
  • 1 16 oz bag fresh spinach

Instructions

  • Heat a large stock pot on medium heat.
  • Heat 1/4 C. of oil in it.
  • Cook in it the onion, carrots, celery, and garlic for 10 min.
  • Stir in the zucchini then cook them for 5 min.
  • Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pestothen cook them until they start boiling.
  • Lower the heat and cook the soup for 40 min.
  • Adjust the seasoning of the soup.
  • Place a large skillet on medium heat.
  • Heat 1 tbsp of olive oil in it.
  • Cook in it the spinach for 5 min.
  • Transfer the cooked spinach into serving bowls then pour the soup over them.
  • Serve your soup warm.

Nutrition values

Calories: 320 kcal
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Course; Soup / Vegetables
Diets; Vegetarian