Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts (per serving)
| 320 | Calories |
| 18g | Fat |
| 32g | Carbs |
| 10g | Protein |
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