Go Back
–+ servings

13 Bean Pesto Minestrone Soup

Print Recipe Pin Recipe
Servings 8 people
Calories 112 kcal

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-label]

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!