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Italian Vegetable Soup with Beans, Spinach & Pesto

Italian Vegetable Soup with Beans, Spinach & Pesto

"This convenient recipe makes getting two meals on the table a snap."
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servings 214 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken 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.
  2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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Read all reviews 51
  1. 68 Ratings

Most helpful positive review

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 sea...

Most helpful critical review

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 c...

Most helpful
Most positive
Least positive

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 sea...

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. ...

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 int...

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 ...

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 no...

Outstanding! I added some squash I had handy, and a bit of garlic powder. For the pesto, I used the Pesto del Sol from this site, but the soup was also excellent without the pesto.

It's fine soup. When i added lemon juice, pureed ginger and garlic it really came alive.

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