Summer Vegetable Soup With Pesto Recipe

Name: Summer Vegetable Soup With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Prepared Pesto; 1 whole Onion, Chopped; 2 cloves Garlic, Minced; 1 whole Red Or Orange Bell Pepper, Chopped; 1 whole Zucchini, Chopped; 2 whole Summer Squash, Chopped; 1 can (15 Oz. Can) Kidney Beans, Drained But Not Rinsed; 1 can (15 Oz. Can) Cannellini Beans, Drained But Not Rinsed; 1 can (28 Oz. Can) Diced Italian Tomatoes, Large Can; 1/2 cups Water, Swirled Around In Tomato Can To Pick Up Leftover Tomato; 1 pinch Salt To Taste; 1 pinch Pepper To Taste; 6 Tablespoons Grated Parmesan Cheese, For Serving; 2 Tablespoons Basil, Julienned For Garnish

Servings: persons

4 Tablespoons Prepared Pesto
1 whole Onion, Chopped
2 cloves Garlic, Minced
1 whole Red Or Orange Bell Pepper, Chopped
1 whole Zucchini, Chopped
2 whole Summer Squash, Chopped
1 can (15 Oz. Can) Kidney Beans, Drained But Not Rinsed
1 can (15 Oz. Can) Cannellini Beans, Drained But Not Rinsed
1 can (28 Oz. Can) Diced Italian Tomatoes, Large Can
1/2 cups Water, Swirled Around In Tomato Can To Pick Up Leftover Tomato
1 pinch Salt To Taste
1 pinch Pepper To Taste
6 Tablespoons Grated Parmesan Cheese, For Serving
2 Tablespoons Basil, Julienned For Garnish

1
Add pesto, onions and garlic to a large pot over medium heat. Stir with a wooden spoon and cook for a few minutes till onions begin to soften. Add bell pepper, zucchini and squash to the pot and combine gently until all vegetables are coated in pesto. Cook for a few more minutes until vegetables begin to soften.
2
Add beans, tomatoes, water, salt and pepper to the pot and bring to a slow boil. Once it's boiling, bring soup down to a simmer and let cook for about 30 minutes. Taste and adjust for salt and pepper.
3
Serve with grated Parmesan and julienned basil for a light summer dinner.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 Tablespoons Prepared Pesto, 1 whole Onion, Chopped, 2 cloves Garlic, Minced, 1 whole Red Or Orange Bell Pepper, Chopped, and more.

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

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

Summer Vegetable Soup With Pesto

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