Ingredients
For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup green beans, chopped
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon sea salt (adjust to taste)
- 1 cup cooked white beans (optional for added protein)
- 1 cup chopped spinach or kale
For the Pesto:
- 1 cup fresh basil leaves
- ¼ cup pine nuts (or walnuts for an alternative)
- ¼ cup grated parmesan cheese (or nutritional yeast for a vegan option)
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
Instructions
Prepare the Vegetables: Wash and chop all vegetables into bite-sized pieces. If using canned beans, drain and rinse them well.
Cook the Soup Base: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant. Stir in carrots, zucchini, bell pepper, and green beans. Cook for about 5 minutes, stirring occasionally.
Simmer the Soup: Pour in vegetable broth and diced tomatoes. Add oregano, black pepper, and salt. Stir well and bring to a gentle simmer. Cover and let cook for 20-25 minutes, until vegetables are tender.
Prepare the Pesto: While the soup simmers, make the pesto. In a food processor, blend basil, pine nuts, parmesan cheese, garlic, olive oil, salt, and lemon juice until smooth. Adjust seasoning if needed.
Final Touches: Stir in the white beans and chopped spinach or kale. Let cook for another 5 minutes until greens wilt. Remove from heat.
Serve: Ladle the soup into bowls and top each serving with a spoonful of fresh pesto. Garnish with extra basil leaves or grated cheese if desired.
- Prep Time: 15 Min
- Cook Time: 30 Min
Nutrition
- Serving Size: 4-6
- Calories: 220
- Sodium: 500mg
- Fat: 2g
- Carbohydrates: 28g
- Protein: 7g
- Cholesterol: 3mg (if using cheese)