Ingredients
6
6 servings
- •0.25 cup olive oil
- •1 large onion, sliced
- •4 carrots, chopped
- •2 stalks celery, chopped
- •4 cloves garlic, crushed
- •2 zucchini, sliced
- •4 (14 ounce) cans vegetable stock
- •1 (15 ounce) can cannellini beans
- •1 (14 ounce) can chopped tomatoes
- •1 cup chicken stock
- •0.25 cup pesto
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
- •1 (16 ounce) bag fresh spinach
Instructions
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutritional Facts
Per 6 servings
- Calories: 320
- Carbohydrate: 32g
- Fat: 18g
- Fiber: 9g
- Protein: 10g
- Sugar: 10g
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