Pesto Lemon Soup | Healthy Soup Recipes
1 tbsp. grape seed oil
2 tomatoes, skinned and chopped
5 cups vegetable broth (2 boxes)
3 tsp. pesto
1 lemon, zest and juiced
1 cup broccoli
1 zucchini, diced
1/2 cup frozen soy beans
1/3 cup shell pasta, or another small pasta
1 cup spinach
salt and pepper
fresh basil, optional garnish
1. Heat oil in pot over medium-low. Add the onion, stirring for 5 minutes, be sure not to burn. Add garlic, tomatoes, broth, pesto, lemon zest, salt and pepper. Bring to a boil, reduce heat to medium, and simmer for 10 minutes.
2. Add broccoli, zucchini, soy beans and pasta. Simmer for 6 minutes. Add lemon juice and spinach. Simmer for another 2 minutes.
3. To serve, garnish with more pesto and basil leaves.
I didn't have shape pasta so I broke up spaghetti into small pieces. It was still delicious!
I got this recipe from the cookbook 200 Super Soups by Hamlyn All Color and Sara Lewis. It is my absolute favorite cookbook and I recommend it to anyone who likes soup. I use it every week from Fall to Spring, and usually have leftovers for the next day-- which is perfect for work. This is a must buy! Just click the name of the book to purchase.