Zucchini & Yellow Squash Vegetable Pesto Soup

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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