Appetizers / Soups / Salads

Vegan Italian Vegetable Soup with Pesto is for Dinner.

Vegan Italian Vegetable Soup with Pesto takes 15 minutes to prepare.

Vegan Italian Vegetable Soup with Pesto takes 30 minutes to cook.

Vegan Italian Vegetable Soup with Pesto makes 6 servings.

The ingredients for Vegan Italian Vegetable Soup with Pesto are:

1 Tb olive oil
1 onion, chopped
3 medium carrots, sliced
1 red bell pepper, diced
2 medium sweet potatoes, diced
2 parsnips, chopped
1 can diced tomatoes
2 cans cannelini beans, drained and rinsed
2 cups fresh baby spinach
1 cup frozen peas
4 cups low sodium vegetable broth
2 cups water

prepared vegan pesto (basil, olive oil, garlic, salt, lemon juice, and nutritional yeast)

Here is how you make Vegan Italian Vegetable Soup with Pesto:

Heat oil in a soup kettle over medium-high heat. Add onions, and saute until tender, about 5 minutes. Add carrots, 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.Serving Size: makes 6 3-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.

The nutritional information for Vegan Italian Vegetable Soup with Pesto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 420.9

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 884.0 mg
• Total Carbs: 75.5 g
• Dietary Fiber: 21.2 g
• Protein: 20.4 g

Vegan Italian Vegetable Soup with Pesto is Italian cuisine.

The dietary needs meet for Vegan Italian Vegetable Soup with Pesto is Vegan