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Italian Vegetable Soup with Beans, Spinach & Pesto

Italian Vegetable Soup with Beans, Spinach & Pesto Recipe

  • 1 1/2 tablespoons olive oil
  • 1 large onion, cut into small dice
  • 3 medium carrots, peeled and sliced 1/4-inch thick
  • 3 medium celery stalks, sliced 1/4-inch thick
  • 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
  • 1 pound 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
  • 6 cups low-sodium chicken broth in can or carton
  • 7 ounces loosely packed baby spinach
  • 1 cup frozen green peas
  • Salt and ground black pepper
  • Prepared pesto (found in grocer's refrigerated section)
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 214
Total Fat 7.2g
Saturated Fat 1.7g
Cholesterol 5mg
Sodium 624mg
Total Carbohydrate 31.2g
Dietary Fiber 8.2g
Sugars 5.8g
Protein 11.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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