Spring Vegetable Soup With Pesto Recipes

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

Provided by SWEETIEBRITZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
  • Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g

SPRING VEGETABLE SOUP WITH PESTO



Spring Vegetable Soup With Pesto image

One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

1 cup dried navy or white beans, rinsed
1 bay leaf
1 teaspoon fresh thyme, finely chopped
2 medium leeks, diced and rinsed well
2 medium carrots, diced
8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
1 pound plum tomatoes, cubed
2 cups low-sodium vegetable broth
4 ounces green beans, cut into 1/2-inch pieces
1 small zucchini, cubed
1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt
Freshly ground pepper
2 small garlic cloves
2 cups loosely packed fresh basil leaves
1/4 cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Steps:

  • Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
  • Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
  • Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
  • Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
  • Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

Nutrition Facts : Calories 282 g, Cholesterol 3 g, Fat 7 g, Fiber 14 g, Protein 14 g, Sodium 361 g

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