Italian Vegetable Soup with Beans, Spinach & Pesto

Italian vegetable soup, also known as minestrone, has been a popular dish in Italy for centuries. It is a versatile and nutritious soup that can be customized with various vegetables and herbs.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Italian Vegetable Soup with Beans, Spinach & Pesto

Cooking Method: Boiling Cuisine: Italian Courses: Dinner, Italian Cuisine, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 cup Vegetable broth
• 1 can Cannellini beans
• 2 cup Spinach
• 2 tablespoon Pesto
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and diced celery. Cook until vegetables are tender.
2. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Drain and rinse cannellini beans, then add them to the pot along with spinach. Cook for an additional 5 minutes.
4. Stir in pesto, salt, and black pepper. Simmer for another 5 minutes.
5. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.