Pesto Vegetable Soup
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (32-oz) cartons vegetable broth
- 1 (14.5-oz) can diced tomatoes
- 1 (15.5-oz) can chickpeas, rinsed and drained
- 1 (12-oz) pkg frozen green peas
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- 1 (10-oz) pkg baby spinach
- 1 (6.5-oz) jar pesto
Instructions
- Cook potatoes and garlic in hot oil in a large Dutch oven over medium heat 2 minutes. Add broth and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes.
- Stir in chickpeas, peas, and asparagus; simmer 5 minutes or until potatoes are tender. Gradually add spinach, stirring until wilted. Stir in pesto; cook 1 minute.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
573
|
573
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 65 | 65 |
| Fiber (g) | 17 | 17 |
| Sodium (mg) | 767 | 767 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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