How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Italian Vegetable Soup With Beans, Spinach & Pesto?

You need 13 ingredients. The key ingredients include: 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, and more.

Is Italian Vegetable Soup With Beans, Spinach & Pesto suitable as soups & stews?

Yes, Italian Vegetable Soup With Beans, Spinach & Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Italian Vegetable Soup With Beans, Spinach & Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable Soup With Beans, Spinach & Pesto

Name: Italian Vegetable Soup With Beans, Spinach & Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 all-purpose potatoes, unpeeled and cut into medium dice; 1 (16 ounce) can petite diced tomatoes; 2 (15.5 ounce) cans cannellini or other white beans, undrained; 6 cups low-sodium chicken broth in can or carton; 7 ounces loosely packed baby spinach; 1 cup frozen green peas; Salt and ground black pepper; Prepared pesto (found in grocer's refrigerated section)

Warm up with this hearty Italian Vegetable Soup With Beans, Spinach & Pesto recipe. Made with olive oil, onion, carrots and celery stalks. Easy step-by-…

This Italian Vegetable Soup With Beans, Spinach & Pesto relies on simple, everyday ingredients such as olive oil, loosely packed baby spinach, frozen green peas and salt and ground black pepper. It comes together quickly and makes 4 servings, at about 915 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Italian Vegetable Soup With Beans, Spinach & Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

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