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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup. | 2. For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
onion	1		cut	60.0	14.01	1.65	0.15
carrot	3		peeled sliced	75.03	17.5314	1.7019	0.4392
celery	3		sliced	-	-	-	-
bell pepper	1		stemmed seeded cut	403.4676	0.0	89.7602	2.2667
purpose potato	1	pound	unpeeled cut	403.4676	0.0	89.7602	2.2667
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
cannellini white bean	2	cans	undrained	403.4676	0.0	89.7602	2.2667
chicken broth	6	cups	low-sodium	468.72	11.34	66.8304	15.7248
baby spinach	7	ounces		45.6427	7.2036	5.6756	0.7739
green pea	1	cup		117.45	20.9525	7.859	0.58
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
pesto	Prepared		refrigerated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.