Serve over brown rice, quinoa, or barley (you could also add one of the above to the soup in the last 10 or so minutes of cooking). Also freezes well, so go ahead and make the whole pot - the leftovers are just as good!

Ingredients

2	tbsp olive oil
2	zucchini, chopped
2	yellow squash, chopped
1/2	cup onion, chopped
1	garlic clove, minced
28	ounce vegetable stock
28	ounce diced tomatoes, undrained
1/2	cup pesto
1/2	tsp sea salt
1/4	tsp black pepper
2	cups white beans, rinsed and drained
2	cups spinach, chopped

Directions

1. Heat a large saucepan over medium-high eat. Coat pan with olive oil. Add zucchini and next 3 ingredients (through garlic); sauté 4 minutes or until onion is tender.
   
   
2. Stir in broth and tomatoes and bring to a boil.
   
   
3. Reduce heat, and simmer 15 minutes.
   
   
4. Add next 4 ingredients (through chickpeas); cook 5 minutes or until thoroughly heated.
   
   
5. Stir in spinach; serve immediately.
   
   

Categories

Soup, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in dietary fiber High in iron High in manganese High in magnesium High in potassium High in vitamin A High in vitamin C