Quick and Easy Vegetable Soup with Pesto will nourish you from the inside out and will use up all those last bits of vegetables reducing waste in your kitchen. Gluten free, low calorie and easy to make dairy free!
Ingredients
1½ tablespoon olive oil
1 onion, diced
1¾ cup chopped carrots
½ cup chopped celery (2 pieces)
2 garlic cloves minced
10 ounce bag shaved brussels sprouts (can substitute zucchini, green beans, cauliflower, cabbage)
2 cup diced fresh tomato
1 cup frozen corn
½ teaspoon red pepper flakes
14 ounce can fire roasted tomatoes
8 ounce can tomato sauce
1 can northern white beans, drained
½ teaspoon salt
½ teaspoon pepper
4 cup organic chicken broth (sub vegetable broth if vegetarian)
Then add garlic, brussels, diced tomato, red pepper flakes, dried basil and oregano, salt and pepper and cook until tender (about 10 minutes total).
Next add corn, fire roasted tomatoes, tomato sauce, beans and stir to combine. Add a container of chicken broth and water and bring to a boil. Reduce heat to simmer for about 5 to 10 minutes. Ladle into bowls, top with a teaspoon of pesto, some parmesan cheese and fresh chopped basil.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/quick-and-easy-vegetable-soup/