Dinner

Vegetable Soup with Pesto is for Dinner.

Vegetable Soup with Pesto takes 60 minutes to prepare.

Vegetable Soup with Pesto takes 60 minutes to cook.

Vegetable Soup with Pesto makes 8 servings.

The ingredients for Vegetable Soup with Pesto are:

STOCK
3 cloves garlic
1 bulb fennel, sliced
1 medium onion, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 cup fresh oregano
1 tsp cayenne pepper
8 cups water
4 sprigs fresh thyme
1 bay leaf

SOUP
3 cloves garlic
3 green onions, sliced
1 cup carrot, sliced
1 cup celery, sliced
32 oz can of crushed tomatoes
32 oz can of dark red kidney beans
16 oz can of cannellini or great northern beans or chick peas
7 oz container of refrigerated basil pesto
Black pepper to taste

Here is how you make Vegetable Soup with Pesto:

Saute stock ingredients in heavy stock pot. When translucent (about 20 minutes), add 8 cups of water. Bring to a boil. Add bay leaf & thyme sprigs. Lower to simmer covered for 45 minutes.Remove bay leaf and thyme stems. Set aside stock & half of the vegetables in a large bowl. Puree the other half of the vegetables in a food processor and re-add to stock.Saute first 4 soup ingredients in heavy stock pot. When translucent (about 20 minutes), add all stock, canned tomatoes, and canned beans. Bring to boil. Reduce heat and simmer covered for 45 minutes.Remove from heat. Stir in prepared pesto. Add black pepper to taste. Ready to serve with crusty bread! Makes approx eight 1.5 cup servings. Great for freezing.Number of Servings: 8Recipe submitted by SparkPeople user HAWK3YE.

The nutritional information for Vegetable Soup with Pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.2

• Total Fat: 14.4 g
• Cholesterol: 6.4 mg
• Sodium: 956.2 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 16.7 g
• Protein: 16.3 g

Vegetable Soup with Pesto is Italian cuisine.

The dietary needs meet for Vegetable Soup with Pesto is Vegetarian