Winter Vegetable and Bean Soup With Pesto

Pesto originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.

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: 10.

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Medium

Winter Vegetable and Bean Soup With Pesto

Cooking Method: Boiling Cuisine: Italian Courses: Dinner, Lunch, Main Course, 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: Winter

Ingredients

Servings

• 200 gram Carrots
• 200 gram Potatoes
• 100 gram Celery
• 100 gram Onion
• 2 clove Garlic
• 200 gram Cannellini Beans
• 4 cup Vegetable Stock
• 4 teaspoon Pesto
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. In a large pot, heat some oil and sauté the onion and garlic until fragrant.
2. Add the carrots, potatoes, celery, and vegetable stock. Bring to a boil and simmer until the vegetables are tender.
3. Add the cannellini beans and cook for another 5 minutes.
4. Season with salt and black pepper.
5. Serve the soup hot, topped with a spoonful of pesto. 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.