Primavera Soup with Pesto Recipe

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4

Primavera Soup with Pesto

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4

Ingredients

2 tbsp Filippo Berio Olive Oil

1 onion, diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

4 cups sodium-reduced vegetable broth

1/2 lb asparagus, cut into 1-inch pieces

3 cups sliced escarole

1 cup fresh or frozen baby peas

1 jar Filippo Berio Grilled Vegetable Pesto, divided

1/2 tsp each salt and pepper

2 tbsp finely chopped fresh parsley

4 slices rustic bread, toasted

Directions

Heat oil in saucepan set over medium heat; cook onion, carrot, celery and garlic for 4 to 6 minutes or until slightly softened.
Stir in vegetable broth; bring to boil. Stir in asparagus, escarole, peas, 1/4 cup pesto, salt and pepper; return to boil.
Reduce heat to simmer; cook for 6 to 8 minutes or until vegetables are tender. Sprinkle with parsley. Spread remaining pesto over toast; serve with soup.

Tip: Substitute spinach or kale for escarole if desired.

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