Vegetable-Bean Soup with Pesto

This hearty soup is full of high-fiber vegetables and legumes such as cabbage, celery, zucchini, navy beans, and chickpeas.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped cabbage
  • 4 cups chicken stock
  • 1 cup chopped, peeled tomatoes
  • 2 cups chopped zucchini
  • ½ cup cooked navy beans
  • ½ cup cooked chickpeas
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup basil pesto

Directions

  • Sauté the onions, carrots, and celery in the olive oil for 15 minutes. Add garlic and cabbage and cook until cabbage is wilted. Add chicken stock, tomatoes, zucchini, navy beans, and chickpeas and bring to a boil. Simmer 15 minutes. Season with salt and pepper.
  • Serve hot with pesto.

Recipe Information

Serves: 6

Ingredients

  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped cabbage
  • 4 cups chicken stock
  • 1 cup chopped, peeled tomatoes
  • 2 cups chopped zucchini
  • ½ cup cooked navy beans
  • ½ cup cooked chickpeas
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup basil pesto

Directions

  • Sauté the onions, carrots, and celery in the olive oil for 15 minutes. Add garlic and cabbage and cook until cabbage is wilted. Add chicken stock, tomatoes, zucchini, navy beans, and chickpeas and bring to a boil. Simmer 15 minutes. Season with salt and pepper.
  • Serve hot with pesto.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat10g
Saturated Fat1.5g
Cholesterol5mg
Sodium600mg
Total Carbohydrate21g
Dietary Fiber6g
Sugars7g
Protein10g