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italian-vegetable-soup-with-beans-spinach-pesto-recipe

Italian Vegetable Soup with Beans Spinach Pesto

A hearty and healthy vegan soup packed with vegetables and topped with a flavorful spinach pesto.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can diced tomatoes (15 oz)
  • 4 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Spinach Pesto Ingredients

  • 2 cups fresh spinach
  • ¼ cup fresh basil leaves
  • ¼ cup pine nuts
  • 2 tablespoons nutritional yeast
  • ¼ cup olive oil
  • 1 tablespoon lemon juice

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add garlic and zucchini, cook for another 2 minutes.
  3. Stir in diced tomatoes, vegetable broth, cannellini beans, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. While the soup is simmering, make the spinach pesto. In a food processor, combine spinach, basil leaves, pine nuts, nutritional yeast, olive oil, and lemon juice. Blend until smooth.
  5. Season the soup with salt and pepper to taste. Serve hot with a dollop of spinach pesto on top.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3000IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg

Keywords

Healthy, Soup, Vegan
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