Let's take a little trip to Tuscany why don't we? This vegetable-based soup is seasoned with pesto to give it multiple layers of herby flavor. You'll quickly become addicted to making this recipe because a) it's quick- I bet you have everything already in your fridge! b) it's deliciously healthy and c) it'll warm your heart and soul!
This recipe is printed with permission from 5-Ingredient Recipes, by Stephanie Kay.
- Olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 3 tablespoons vegan pesto
- 1 (15.5 ounce) can white beans
- 4 cups kale, ribs removed and roughly chopped
- Salt, To taste
- Black pepper, To taste
Heat a drizzle of olive oil in a pot on medium heat. Add the onion and carrots and cook until tender, 4-5 minutes. Add the pesto and cook for 30 seconds, then stir in the white beans and 4 cups of water.
Reduce heat to simmer and cook for 10 minutes.
Stir in chopped kale. Cook for 5 minutes, until bright green. Season to taste with salt and black pepper.
Serve immediately or store in the fridge for up to 5 days.