January 2006 Italian Vegetable Soup with Beans and Pesto 1-1/2 Tbsp olive oil 1 large onion, diced 3 medium carrots, peeled and cup into ¼ inch sticks 3 medium celery stalks, sliced into ¼ inch pieces 1 medium bell pepper (red or yellow), stemmed seeded and cut into dice pieces 1 pound all-purpose potatoes, (about 4 medium) unpeeled and cut into medium dice pieces 1 (16-oz) can petite diced tomatoes (about 2 cups) 2 (15.5-oz) can cannellini or other white beans, undrained 6 cups (1 1/2 quarts) broth, vegetable, chicken, regular sodium or low. 7 ounces (about 7 cups) loosely packed baby spinach 1 cup frozen green peas Salt and ground black pepper Prepared pesto (found in grocer's refrigerated section, or in small jars in the ethnic food section) Heat oil in a soup kettle over medium high. Add onions and sauté until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, beans and 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, 3-4 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 and pesto in separate leakproof containers. Warm soup in microwave and top with pesto. Makes about 10 servings: (about 1 1/2 cups each) Calories: 220 Protein: 12 grams Carbs: 32 grams (lots of insoluble and soluble fiber!) Fat: 8 grams (2 sat)...mostly from pesto Cholesterol: 5 mg Fiber: 9 grams! Sodium: varies, about 600mg if using reduced sodium broth, and a bit to season. From USA WEEKEND recipes www.allrecipes.com Dec 30, 2005 - Jan 1, 2006 Archived Recipes Copyright 2002-2005 - Lisa Merrill