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Wednesday, January 25, 2017

Vegetable Soup with Pesto

Chilly weather gives me the perfect excuse for making a delicious pot of soup! Fall is my favorite time of year! The days are warm and the nights are chilly. Enjoy this healthy, hearty soup!

1 tbsp extra virgin olive oil
1 yellow onion, finely chopped
1 large leek, thinly sliced (optional)
1 celery stalk, thinly sliced
1 carrot, quartered and thinly sliced
1 garlic clove, finely chopped
6 1/4 cups water
1 red potato, diced
5 1/2 oz green beans, chopped into small pieces
5 1/2 oz fresh or frozen peas
2 small zucchini, quartered and sliced lengthwise
1 (14 oz) can cannellini beans, drained and rinsed
3 1/2 oz spinach leaves, cut into thin ribbons
salt and pepper, to taste
several tablespoons of pesto sauce
saltines or crackers of your choice

1. Heat olive oil in a large saucepan over medium-low heat. Add the onion and leek and cook for 5 mins, stirring occasionally, until the onion softens. Add the celery, carrot, and garlic ~ cover and cook for an additional 5 mins, stirring frequently.
2. Add the water, potato, and green beans. Bring to a boil, reduce heat to low, then simmer (covered) for 5 mins.
3. Add the peas, zucchini, cannellini beans, and season generously with salt and pepper. Cover again and simmer for about 25 mins until all the veggies are tender.
4. Add the spinach to the soup and simmer for another 5 mins. Taste and adjust the seasoning and stir in about a tablespoon of the pesto into the soup. Ladle into warm bowls and top each bowl with a tsp or so of pesto. If you like pesto, feel free to add as much as you'd like!
5. Serve hot with crackers.

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