Italian Bean and Pesto Soup

[Guest guest]

Italian Bean and Pesto Soup

 

1 1/2 tablespoons olive oil

1 large onion, cut into small dice

3 medium carrots, peeled and sliced 1/4-inch thick

3 medium celery stalks, sliced 1/4-inch thick

1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice

1 pound potatoes, unpeeled and cut into medium dice

1 (16 ounce) can diced tomatoes

2 (15.5 ounce) cans cannellini or other white beans, undrained

6 cups broth

7 ounces fresh torn spinach

1 cup frozen green peas

Herbs dried or fresh of choice

Salt and ground black pepper

Prepared pesto homemade or from the store

 

Heat oil in a soup pot over medium-high flame. Add onions, and saute until

tender, about 5 minutes. Add herbs, carrots, celery, peppers, potatoes,

tomatoes, bean and broth; bring to a boil. Reduce heat to low and simmer until

vegetables are just tender, about 15 minutes. Add spinach and peas; continue to

simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and

pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.