- Prep time 15 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add garlic; cook, stirring often, for 1 minute. Stir in celery, carrot, zucchini, potatoes, cabbage, broth and Italian herb seasoning; bring to boil. Reduce heat to medium-low; cover and simmer, stirring a few times during cooking time, for 8 minutes. Stir in beans; cook, covered, stirring a few times during cooking time, until vegetables are tender, 5 to 7 minutes. Stir in spinach and Basil Pesto; season with salt and pepper, stirring well. Divide soup among bowls and sprinkle with Parmesan, if using. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.)
Basil Pesto
In food processor or blender, add 1 cup packed fresh basil leaves, 2 tbsp pine nuts, 1 clove garlic, chopped, 1/4 cup grated Parmesan cheese and 1/3 cup olive oil. Season with salt and pepper. Purée until smooth. Makes about 3/4 cup.
Nutritional facts Per serving: about
- Iron 4.8 mg
- Fibre 8 g
- Sodium 875 mg
- Sugars 6 g
- Protein 15 g
- Calories 355
- Total fat 16 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 37 g
