This Italian Vegetable Soup with Pesto is a feast for both the eyes and the taste buds. The rich colors of the fresh vegetables paired with the aromatic basil pesto create a delightful contrast. This soup not only provides a comforting and hearty meal but is also packed with nutrients, making it an ideal choice for a wholesome lunch or dinner. Ready in just 40 minutes, it’s perfect for busy weeknights as well as a cozy weekend treat.
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium zucchinis, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 1 cup cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups baby spinach leaves
- 1/4 cup basil pesto
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add the carrots, zucchini, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, black pepper, and salt. Bring to a boil, then reduce the heat and let simmer for 15 minutes until the vegetables are tender.
- Stir in the baby spinach leaves and cook until wilted, about 2 minutes.
- Remove the pot from heat and stir in the basil pesto. Serve the soup hot, topped with grated Parmesan if desired.
Nutrition
Serving: 100g | Calories: 210kcal | Carbohydrates: 27g | Protéines: 6g | Fat: 9g | Sucre: 8g