Zucchini & Yellow Squash Vegetable Pesto Soup
Ready In: 1 hr
Serves: 6-8
Ingredients
- 6 sprigs parsley
- 2 bay leaves
- 2 tablespoons olive oil or 2 tablespoons butter
- 2 cups diced onions
- 2 cups diced carrots
- 1 1⁄2 cups diced celery (small dice, with or without leaves)
- 2 tablespoons minced garlic
- 8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered
- 4 quarts beef stock or 4 quarts chicken stock or 4 quarts vegetable stock or 4 quarts canned low sodium beef broth or 4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 2 cups diced zucchini (large dice)
- 2 cups diced yellow squash (large dice)
- 2 tablespoons 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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