Healthy Recipe: Hearty Veggie Pesto Soup

FitSugar — Sat, 10 Jan 2009 03:00:00 -0800

On the weekend, I love to cook up a big pot of soup, so I have leftovers for the next few days. Often, I just use whatever ingredients I have in the fridge. Here's one of my creative concoctions. I happened to have some extra pesto so I added it to my veggie soup, and now it's my new favorite recipe. It's just the thing to warm you up on a cold Winter's day. I used pre-made pesto, but if you're feeling adventurous, you can also make your own.

To see the recipe, just read more.

Hearty Veggie Pesto Soup
A variation of a recipe from The Gardener's Pantry

Ingredients

1 small onion, diced
1 leek, chopped (optional)
2 large garlic cloves, minced
2 tablespoons olive oil
6 cups vegetable broth
3 small potatoes, diced
1 carrot, chopped
1 celery stalk, chopped
1 cup green beans, cut in 3/4 inch pieces
1 medium zucchini, diced
2 Roma tomatoes, diced
1 can white beans
1 bay leaf
4 tablespoons pesto

Directions

In a pan, saute onion, leek, and garlic in olive oil for 10 minutes.
In a pot, heat the broth and bay leaf until boiling. Lower the heat to medium and add the onion and leek mixture. Also add the potatoes, celery, and carrots. Cook for 10 minutes. Lower the heat to simmer and add the zucchini, green beans, and tomatoes. Cook for another five minutes.
Then add the beans to the soup and the pesto. Mix well and take off heat. Allow to sit for five minutes before serving with warm bread.

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