🍲 Recipes

Italian Vegetable Soup with Beans, Spinach & Pesto

By USA WEEKEND columnist Pam Anderson • Spinach Soup • Cuisine?
4.49 Prep: 0m Cook: 0m
Ingredients:
  • 1 ½ tablespoons olive oil
  • 1 large onion, cut into small dice
  • 3 medium carrots, peeled and sliced 1/4-inch thick
  • 3 medium celery stalks, sliced 1/4-inch thick
  • 1 medium bell pepper (red or yellow), stemmed, seeded and cut into medium dice
  • 1 pound all-purpose potatoes, unpeeled and cut into medium dice
  • 1 (16 ounce) can petite diced tomatoes
  • 2 (15.5 ounce) cans cannellini or other white beans, undrained
  • 6 cups low-sodium chicken broth in can or carton
  • 7 ounces loosely packed baby spinach
  • 1 cup frozen green peas
  • Salt and ground black pepper
  • Prepared pesto (found in grocer's refrigerated section)
Created: Sep 23, 2025 Updated: Sep 23, 2025