Description
A herbaceous and comforting Italian Basil Pesto Vegetable Soup perfect for a light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, sliced
- 4 cups vegetable broth
- 1 cup basil pesto
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Add sliced carrots and zucchini, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Stir in basil pesto and season with salt and pepper.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a creamier texture, blend half of the soup before serving.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg