Recipe by USA WEEKEND columnist Pam Anderson
"This convenient recipe makes getting two meals on the table a snap."
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1 1/2 tablespoons
onion, cut into small dice
carrots, peeled and sliced 1/4-inch thick
celery stalks, sliced 1/4-inch thick
bell pepper (red or yellow), stemmed, seeded and cut into medium dice
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
low-sodium chicken broth in can or carton
loosely packed baby spinach
frozen green peas
Salt and ground black pepper
Prepared pesto (found in grocer's refrigerated section)
This soup is great, and it makes a TON! I initially forgot to serve it with the pesto, and I thought it was good, but the addition of the pesto makes it remarkable. I added 2 T. of Italian seasoning as well.
Had to add a lot of salt/pepper for taste.. Was not impressed with overall end result. Also, recipe stated that it made 10 servings and I got 5 decent sized servings out of..making the overall calories not worth the effort for the final result. However, if I do make it again NOTE the pesto is essential!
Tasty! I also sauteed some garlic with the onion and sprinkled with shredded parmesan cheese before serving.
This was delicious! One of my first few attempts at making soup, and it turned out great! I followed the recipe exactly, except I omitted the potato, and substituted cooked orzo in its place. I cooked the orzo separately, then just put a spoonful in the bottom of each bowl. I thought the orzo went more with the Italian soup idea than potatoes... But definitely a do-again.
This soup is excellent. It is nutricious and quite filling. Great for a cold day.
Good, healthy soup! Makes a lot. Used both white and sweet potatoes. Also, added Schwans mini pasta blend that has red pepper, corn, peas, carrots and mini bow tie pasta. Added the pesto into the soup - gave it tons of flavor. Used unsalted chicken broth. Smells good, too! It's on the winter soup rotation.
This soup hit the spot! It was just what I was hoping for. I added some basil to the olive oil and garlic to the onions. Definitely would salt and pepper it more if I could go back, this time I didn't and ended up adding some to my individual dish which really made it flavorful. I also threw in some cooked acini di pepe pasta, but the soup was good by itself as well!
This really needed something. I added garlic and a little Italian seasoning but it was still missing something. Maybe it was the potatoes. I left those out in favor of whole wheat seashell noodles. It was still pretty good though. And yes it does make a ton!
Update: All it was missing was time. I had some for lunch today and it was unbelievable. The flavors really meld together well. My preschooler, who refused to eat anymore after her two no-thank-you bites last night, begged for her own bowl after tasting mine today. Her eyes got huge and she pronounced it delish. I do however wish I had stuck with my instincts and froze half of the batch. If you cook the starch (potatoes or noodles) separately the soup should freeze beautifully. Then just add noodles after you unthaw your soup. There is no way we can eat all of this before it spoils.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Vegetable Soup with Beans, Spinach & Pesto
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 214
** Calories from Fat: 65
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