By drizzling each sandwich in melted creamy vanilla candy melts, this recipe’s exquisite pairing of peanut butter and pretzels is elevated to the level of perfection. It tastes exquisite when sweet and salty are combined.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ 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)
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 586 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This soup was delicious, a good vegetarian option. Served with a little parmesan cheese to top!
I used kale instead of spinach,put in 1/2 cup pasta shells, then serve with Parmesan cheese.
I’ve made this soup twice. The first time exactly as submitted, the second time adding a container of fresh mushrooms I had in the fridge and needed to use up. Excellent both times. Easy and delicious. I might try adding a few spices next time, but it doesn’t really need them.
This is a delicious soup! Highly recommend it! I love the pesto in it, really made it tasty! Makes quite a bit. Followed recipe and only added a tablespoon of minced garlic.
This not a vegetable soup – it’s a vegetable BEEF soup. I don’t eat meat so I left it out. It was not bad, but nothing to write home about.
Will definitely make again. My husband gave this a big thumbs up and from someone who prefers meat and doesn’t like soup then that’s a real endorsement. Simple enough to make and the pesto gives the soup a nice twist.
Delicious i added a bit more diced tomatoes and some orzo pasta.
I added mushrooms and put the pesto right into the mix. This allowed for meals to be prepped for the week vs. having to add for each serving. I also used canned carrots vs. fresh because I was out of fresh and it worked out.
Good 1st day but great second and third!! Always looking for meals to make ahead of time and this ones perfect! Ill add another can of tomatoes next time, too. Just our preference. Thanks for the yummy recipe!!
As it is written, it is a decent, solid starter recipe. However, I made changes related to my preferences (and that recipe I’d give 5 stars!!) I found the spinach to be overwhelming and stringy, like seaweed. I found the potato to be lack luster and bland. The changes I made are simple, and I think, make it better. Cut out the pepper and potatoes and replace with 1 zucchini, diced, and a lb of sweet potatoes, cubed. Decrease the spinach by at least a half (if not more) and chop before putting in the soup. The outcome is VERY good.
This was an amazing, hearty and flavorful soup! The Pesto adds so much flavor that this is the first Italian soup that I don’t feel the need to add Parmesan cheese, which is miraculous for a cheese lover. My family goes vegetarian at least once a week, so I used vegetable stock. Also, to make it a rounded meal with whole grain, I only used 1/2 lb cubed potatoes and about 8 oz of cooked whole wheat mini farfalle (bow tie) pasta and a few more splashes of broth – about a cup. This makes a lot, so I cooked up turkey meatballs for the leftover soup on our non-vegetarian days and lunches. Wow! This is a keeper. My first time to review a recipe, too.
I thought this was a great recipe and my daughter loved it too. Like another reviewer, I added 2 T Italian seasoning and I salted and peppered the veggies when I was making it. I used about 1/4 cup pesto give or take a Tablespoon. Very good. Thanks!
Enjoyed this recipe! I threw in a few extra veggies from our garden. I also added garlic to the onions and used fresh basil from the garden. This is a good soup that can be prepared using whatever veg you have on hand.
I didn’t add potatoes or peas, but I did add homemade pesto to the pot once the soup was cooled to serving temp.
This soup is easy to make and has a very rich taste. I made the recipe as posted on the site. The bell pepper didn’t really add anything to the soup and next time I would use frozen bell pepper strips if at all.
Very good. Since I did not have any pesto on hand, I added some dried basil and oregano with the first of the vegetables and used vegetable broth.
Absolutely delicious. I used vegetable stock instead of chicken to make it completely vegetarian.
Love it! Great base recipe– you can use just about any combination of vegetables in this one and it always turns out great! Thanks!
This recipe is top notch. I have made it as written and with a couple of changes (black beans instead of white and corn & edamame instead of peas). Also, I only use homemade stock.
It’s fine soup. When i added lemon juice, pureed ginger and garlic it really came alive.
I simply adored this simple, beautiful soup! The whole family loved it, as did my friends. I always look at the comments to see what tricks everyone uses.