Heart Healthy Vegetable Soup

Time:
45 minutes
Servings:
8 servings
Difficulty:
Medium

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped 2 medium carrots, chopped
2 stalks celery, chopped 12 ounces fresh green beans, cut into 1/2-inch pieces
2 cloves garlic, minced
8 cups no-salt added chicken broth or low-sodium vegetable broth
2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed
4 cups chopped kale
2 medium zucchini, chopped
4 tomatoes, seeded and chopped
2 teaspoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon ground pepper
8 teaspoons prepared pesto

Instructions

Step one: Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.

Step two: Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.

Step three: Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Step four: Top each serving of soup with 1 teaspoon pesto.