This delicious, gluten-free, eggs-free and soy-free veggie and pesto soup is the perfect Italian dinner – combining zucchinis, frozen peas, kidney beans with European vegetables and beans & grains!
Special diets: Vegetarian | gluten-free | eggs-free |
️Allergens: nuts | not vegan | lactose | soy |
⏱ 15 mins – easy
🍽 4 servings – 207 kcal per serving
| Serving
286g |
Fat
7g |
Sat. fat
1g |
Sodium
417mg |
| Carbs
26g |
Fibers
7g |
Sugars
7g |
Proteins
9g |
INGREDIENTS
- Salt
- 1 tbsp olive oil
- 1 clove of garlic
- 18 oz zucchinis
- 7 oz frozen peas
- 14 oz kidney beans
- 4 cups vegetable broth
- 2 tbsp pesto
TOOLS
- 1 knife
- 1 colander
- 1 saucepan
- 1 wooden spoon
- 1 bowl
STEPS
Peel and mince the garlic. Chop the zucchinis.
Rinse and drain the kidney beans in a colander.
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook for 3 minutes. Then add the drained kidney beans and vegetable broth and cook for 45 minutes over low heat. Cook for another 5 minutes after adding the chopped zucchini and frozen peas. Then remove from the heat. Transfer the soup to a bowl to serve. Stir in the pesto and salt with a wooden spoon.
It’s ready to be served !
