Primavera Soup with Pesto

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
  • 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
      • 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.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Boil

    World Cuisine: French

    Product: Grilled Vegetable Pesto

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