Garden Vegetable Pesto Soup

Garden Vegetable Pesto Soup

Low calorie, and yummy.  Just substituted zucchini chunks for the potatoes I normally put in vegetable soup.

Ingredients:

1 – 28 oz can diced tomatoes
3 zucchini, diced
1 large onion, diced
1 large green bell pepper, diced
4 stalks celery, diced
4 carrots, diced small
1/4 cup basil pesto, or a small jar
1 large bunch of fresh Kale, chopped (I used a bag of baby spinach)
olive oil
2 quarts (boxes) chicken stock
2 cloves of garlic, minced
salt and pepper to taste
1 small can tomato paste

Directions:

1. Cover the bottom of a large soup pot with olive oil.  Heat the oil over medium to high heat.  Add garlic and heat until sizzling.  Add onions, green peppers, celery and carrots.  Saute until onions are translucent.  Add zucchini and kale (spinach). Saute until kale has wilted.  Then add canned tomatoes, tomato paste and stock.  Bring to a boil and reduce to a simmer.  Salt and pepper to taste.  Simmer for 15–20 minutes, or until vegetables are very tender.
2. Add basil pesto and simmer for about 5 minutes and serve topped with Parmesan cheese.

I also added a hot pepper for some spice. 

Enjoy!