Pesto Vegetable Soup by The Recipe Well

olive oil, yellow onion, garlic, vegetable broth, white beans, red tomatoes, celery, carrots, zucchini, pesto sauce, tomato paste, red pepper flakes, shell pasta, fine grain sea salt, parmesan, basil

Prep Time: 20 min
Cook Time: 8 min
Total Time: 1 hour

Category:

– 2 teaspoons olive oil
– 1 medium yellow onion, small dice
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 119 oz can white beans
– 4 large red tomatoes, seeded and diced (about 4 cups)
– 3 medium celery ribs, chopped
– 2 medium carrots, thinly sliced into rounds
– 1 medium zucchini, quartered and sliced 1/4-inch thick
– 1/2 cup pesto
– 3 tablespoons tomato paste
– 1/4 teaspoon red pepper flakes
– 2 oz large shell pasta (about 1 heaping cup dry measure)
– fine-grain sea salt (to taste)
– freshly grated parmesan (optional)
– fresh basil (optional)

Prep Time: 20 min
Cook Time: 8 min
Total Time: 1 hour

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