Lunch Recipe

Italian Vegetable Soup with Beans, Spinach & Pesto

This convenient recipe makes getting two meals on the table a snap.

INGRIDIENT

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)

DIRECTION

Step: 1

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.

Step: 2

For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

NUTRITION FACT

Per Serving: 214 calories; protein 11.8g; carbohydrates 31.2g; fat 7.2g; cholesterol 5.4mg; sodium 585.5mg.

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