Fall

Pesto Vegetable Soup

by:
October  1, 2018
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Pesto Vegetable Soup
Photo by Dash of Amy
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 8
Author Notes

A simple and delicious soup that is ready in just minutes. A great blend of vegetables, ditalini pasta, fresh spinach to create a tasty and healthy soup. Finish it off with a drizzle of pesto sauce. —Dash of Amy

What You'll Need
Ingredients
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 5 1/2 cups organic vegetable broth
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 cup ditalini pasta
  • 14.4 ounces Bird's Eye broccoli stir fry
  • 8 ounces organic fresh spinach
  • 2 teaspoons pesto sauce per bowl
  • 1/3 cup Fresh Parmesan cheese
Directions
  1. Heat a stock pot over medium heat, and add olive oil and the onions. Cook 2 minutes.
  2. Add the garlic, and cook 1 minute.
  3. Add the broth, salt, and pepper; bring to a boil.
  4. Once the broth boils add the pasta and cook 5 minutes making sure to retain a light boil.
  5. After 5 minutes add the frozen vegetables and spinach, mix well, and bring to a boil.
  6. Cook another 5 minutes until the pasta is al dente. The hot broth will continue to cook the pasta, so be careful not to overcook it.
  7. Serve the soup with fresh Parmesan cheese, and pesto sauce drizzled over the top.
  8. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
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