13 Bean Pesto Minestrone Soup
By Lisa Shanken
December 14, 2015
13 Bean Pesto Minestrone Soup
Ingredients
- 2 cups Dried Mixed Beans You can buy them pre-mixed
- 1 tbsp coconut oil
- 1 onion chopped
- 2 cloves garlic chopped
- 2 carrots sliced in thin discs
- 2 stalks celery sliced, plus leaves
- 4 cups vegetable broth
- 2 cups water
- 1 15 oz can of diced tomatoes
- 1 Bay Leaf
- 1 tbsp Dried Oregano
- 2 tsp Worcestershire
- 2 tbsp Pesto jarred
- salt and pepper to taste
Instructions
- Pour beans into a large soup pot and cover with water. Bring to a boil, and keep at a boil for 10 minutes. Drain beans in a colander and discard water.
- In the same large soup pot, heat coconut oil. Cook onion and garlic in oil for about 2 minutes, then add in carrots and celery and cook another 2 minutes.
- Add in vegetable broth, water, and canned tomatoes. Then add in the bay leaf and the oregano.
- Pour the beans back into the pot and bring to a boil. Once boiling, lower the light to a simmer and cover. Cook for 1-3 hours, until the beans are tender.
- Add in the Worcestershire and pesto, mix well, and cook another 10 minutes. Season with salt and pepper and serve.
Notes
Nutrition
Calories: 112kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 547mgPotassium: 85mgFiber: 4gSugar: 4gVitamin A: 2800IUVitamin C: 23.1mgCalcium: 60mgIron: 1.3mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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