Tuscan Pesto Soup

I love a good soup in the winter, and this one is absolutely full of goodness.  Vegetables, beans, and even wheat berries (read their health benefits here) combine with Italian seasonings and pesto for a delicious, hearty soup.  

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.

TUSCAN PESTO SOUP

PREP TIME:  10-15 minutes
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.

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