Spinach & Pesto Soup

This is my first post! Since we are seeing the first hints of fall, I have been craving some good soup. I have only made soup from scratch one other time in my life- and that was about 2 weeks ago (potato & leek soup)! I browsed through some blogs and found a recipe for Spinach & Pesto Soup. I have 3 other people at my house often: a vegetarian/gluten-free girl, and 2 guys who aren’t always a fan of my experiments (but they try them all at least, and even like some!) Anyways… all 3 said this soup was a HIT. I will definitely make it again. I altered the original recipe a bit because I like a little substance to my soups. Here’s the recipe:

Spinach & Pesto Soup? Yes please!
Recipe type: Soup

  • 2 bell peppers
  • 2 carrots
  • a few cloves of garlic (I say the more garlic the merrier)
  • 6 cups vegetable broth
  • 2 cans great northern beans
  • 1 can pinto beans
  • a few hearty handfuls of spinach
  • a large handful of basil
  • parmesan cheese
  • olive oil
  • pepper
  • 1½ tsp dried marjoram

  1. Directions:
  2. Heat olive oil over medium-high heat.
  3. Add carrot and bell pepper and cook for 3 to 4 minutes.
  4. Add garlic and cook, stirring, for 1 minute more.
  5. Stir in broth and marjoram; bring to a boil over high heat.
  6. Meanwhile, put 1 tbsp olive oil, parmesan and basil in a food processor. Process until a paste forms, scraping sides as necessary.
  7. Add pesto to soup. Season with pepper.
  8. Let sit for 5-10 minutes over low heat.

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I am an aspiring homesteader on a journey to become self-sustainable and free. In my past, I've worked corporate jobs to make ends meet and get ahead a little; it didn't make me happy or confident in my future. Since taking the leap to self-employment and living a more simple life, my happiness levels have increased greatly and I've never felt more alive. I finally understand what I want in life and how to get there, and that is what this blog is all about.


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