Cannellini Veggies Soup
Ingredients
- ¼ C. olive oil
- 1 large onion sliced
- 4 carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic crushed
- 2 zucchini sliced
- 4 cans vegetable stock
- 1 15 oz can cannellini beans
- 1 14 oz can chopped tomatoes
- 1 C. chicken stock
- ¼ C. pesto
- salt and ground black pepper to taste
- 1 tbsp olive oil
- 1 16 oz bag fresh spinach
Instructions
- Heat a large stock pot on medium heat.
- Heat 1/4 C. of oil in it.
- Cook in it the onion, carrots, celery, and garlic for 10 min.
- Stir in the zucchini then cook them for 5 min.
- Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pestothen cook them until they start boiling.
- Lower the heat and cook the soup for 40 min.
- Adjust the seasoning of the soup.
- Place a large skillet on medium heat.
- Heat 1 tbsp of olive oil in it.
- Cook in it the spinach for 5 min.
- Transfer the cooked spinach into serving bowls then pour the soup over them.
- Serve your soup warm.
Nutritional Information
Calories: 320 kcal