Zucchini & Yellow Squash Vegetable Pesto Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 sprig parsley
- 2 bay leaves
- 29.58 ml olive oil or 29.58 ml butter
- 473.18 ml diced onions
- 473.18 ml diced carrots
- 354.88 ml diced celery (small dice, with or without leaves)
- 29.58 ml minced garlic
- 226.79 g button mushrooms or 473.18 ml button mushrooms, wiped clean, stemmed, and quartered
- 3784.0 3784.0 ml low sodium chicken broth or 3784.0 ml low sodium vegetable broth
- 7.39 ml salt
- 3.69 ml fresh ground black pepper
- 473.18 ml diced zucchini (large dice)
- 473.18 ml diced yellow squash (large dice)
- 29.58 ml pesto sauce
directions
- Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
- Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
- Add the garlic and mushrooms, and cook for 3 minutes.
- Add the broth, salt, and pepper.
- Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
- Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
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