Bean Veggie and Pesto Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Easy to make pesto soup that takes less than 30 minutes. Gluten free and vegan yet full of flavors! Perfect for a busy weeknight.
Course:
Lunch, Soup
Cuisine:
Healthy, Vegan
Servings: 4
Calories: 99 kcal
Ingredients
- 6 cups chicken or vegetable broth
- 1 tablespoon oil
- 4 to matoes diced
- 3 cloves garlic minced
- 5-8 large leaves kale thinly sliced
- 1 can red beans
- 2-3 tablespoons tomato pesto
- handful basil slivered
- a few green onions/chives thinly sliced
- optional: 2 tablespoons creme fraiche omit for vegan or dairy free version
Instructions
-
In a pot heat oil over medium heat. Add tomatoes and cook for several minutes. Add garlic and cook for 1-2 minutes.
-
Add kale, salt and pepper to taste. Cook for a few minutes.
-
Add vegetable broth and bring to a boil. Add red beans and pesto. Simmer for a few minutes.
-
Serve garnished with slivered basil and green onions or chives. Optional: top with a dollop of creme fraiche (omit for vegan or dairy free version)
Nutrition Facts
Bean Veggie and Pesto Soup
Amount Per Serving
Calories 99
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1507mg66%
Potassium 358mg10%
Carbohydrates 12g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 7915IU158%
Vitamin C 86.5mg105%
Calcium 118mg12%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.