Italian Vegetable Soup
Heat oil in a soup kettle or pot over medium-high heat.
Add onions and saute until tender, about five minutes.
Add celery, peppers, tomatoes, beans and chicken broth and bring to a boil.
Reduce heat to low and simmer until vegetables are tender, about 15 minutes.
Add spinach and continue to simmer until spinach wilts, about three minutes.
Ladle soup into bowls and add a spoonful of fresh or prepared pesto to each serving.
1 1/2 tbs. olive oil
1 large onion, diced
3 medium celery stalks, sliced
1 medium pepper (green, yellow, orange or red), diced
1 16-oz can petite diced tomatoes
2 15.5-oz cans cannellini or other white beans, undrained
6 cups low sodium chicken or vegetable broth
7 oz loosely packed baby spinach
Fresh or prepared pesto
Please discuss variations of recipes with
our nutritionist/nurse to
personalize for you.