Better still, this soup is pantry-friendly, so all the ingredients can be kept on hand for a convenient last-minute dish or even in case of emergency.
PREP TIME: 10-15 minutes
COOK TIME: 50 minutes
INGREDIENTS
TUSCAN PESTO SOUP
COOK TIME: 50 minutes
INGREDIENTS
- 4 c. water
- 4 c. chicken broth
- 1 tsp. basil
- 2 tsp. Italian seasoning
- 2/3 c. dry wheat berries (Wheat berries are just wheat in whole grain form. Find them in the bulk foods section of a health food store, or order online here or here or here.)
- 1/4 c. dried minced onion
- 1/2 c. freeze-dried spinach (optional, but it's so good)
- 2 Tbsp. pesto
- 8 oz. can carrot slices, drained
- 2 cans Italian diced tomatoes, undrained
- 2 cans navy beans, rinsed and drained
DIRECTIONS
Place water, chicken broth, basil, Italian seasoning, wheat, onion, and spinach in a large soup pot. Bring to a boil over high heat. Boil for 5 minutes. Cover and reduce heat to low. Simmer for 45 minutes. Stir in pesto, carrots, tomatoes, and beans, then heat through over medium heat about 5 minutes.
Try this recipe, then comment and let me know how you like it! And Pin it to Pinterest to save and share using the image below.
To print this recipe, hit the "print" button below. If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.
Hooray! This blog post was a featured favorite here:
