Soups recipes

Pesto Vegetable Soup

Course : Soups
Serves: 1

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Ingredients:

2 tablespoons olive oil

1/2 medium Onion

32 ounces tomatoes

2 cans chicken broth

10 ounces green beans

1 can zucchini

3 medium new potatoes

1 can chopped carrots

1 teaspoon sea salt

1 teaspoon black pepper

1/3 cup chopped parsley

1 tablespoon dried thyme

1 can great northern beans

16 ounces cannellini beans

4 ounces capellini

3/4 cup grated romano

1/2 cup pesto sauce

Preparation / Directions:

In large stockpot, heat oil and saute onion until soft. Add tomatoes. Cook a few minutes. Add broth. Bring to simmer. Add green beans, zucchini, potatoes, carrots, salt and black pepper. Stir well. Add parsley and thyme. Cook 10 minutes. Add northern and cannellini beans and capellini. Cook 5 minutes. Stir pesto into soup. Simmer 2 minutes. Serve hot with crusty bread and grated Romano sprinkled over all. Approximately 8-20 minutes.

Pesto Vegetable Soup

Ingredients:

Preparation / Directions:

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