"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam Jensen
Added: Tuesday, October 10, 2006


1 1/2 Tbs. olive oil
1 large onion, cut into small dice
3 medium carrots, peeled and sliced 1/4" thick
3 medium celery stalks, sliced 1/4" thick
1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
1 (16 oz.) can petite diced tomatoes
2 (15.5 oz.) cannellini or other white beans, undrained
6 cups low-sodium chicken broth in a can or carton
7 oz. loosely packed baby spinach
1 cup frozen green peas
salt and ground black pepper
prepared pesto (found in grocer's refrigerated section)

Heat oil in a soup kettle over medium-high flame. Add onions, and sauté 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.




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