These days, there’s nothing I’d rather have for lunch than a hearty bowl of soup… I can’t get enough! But I also want that soup to be easy to throw together, packed full of nutrition and of course, majorly satisfying. This tomato, vegetable and bean version is topped with homemade pesto and perfectly fits the bill.

This soup is brimming with tomatoes, carrots, zucchini, potatoes, butter beans and spinach. Together, these veggies provide a wide variety of antioxidants and health benefits, including an abundance of cancer-preventing vitamins B 6, C, A and K. Even the often-maligned potato has half the daily requirement for Vitamin C and is full of potassium, magnesium and iron!

Hearty Tomato Vegetable Soup with Pesto

Ingredients:

  • 25 oz of peeled, diced plum tomatos
  • 1 medium onion,diced
  • 2 cloves of pressed garlic
  • 2 medium carrots, chopped
  • 1 1/2 cups of chopped red potatoes
  • 2 cups of spinach
  • 2 cups of butter beans (one can if buying pre-cooked)
  • 1 T Extra Virgin Olive Oil
  • 3/4 t rosemary
  • 3/4 t thyme
  • 3/4 t oregano
  • 3/4 t tarragon
  • 3/4 t marjoram
  • sea salt and fresh cracked black pepper to taste
  • optional: vegan pesto to garnish (recipe here)

Instructions:

  1. In a dutch oven or other heavy bottomed pot combine onion, garlic and olive oil. Cook for two minutes over medium-low heat.
  2. Add carrots and sauté an additional three minutes.
  3. Add potatoes, tomatoes, 4 cups of water and all herbs. Simmer on medium0-low heat until the potatoes are just starting to soften.
  4. Add zucchini and cook for an additonal two minutes, or until cooked.
  5. Season with sea salt and pepper, to taste.
  6. Add spinach and combine until wilted.
  7. Serve hot with a spoonful of pesto!

10 comments
  1. 1
    Katerina Kosta | November 14, 2013 at 7:01 am

    With the weather being so chilly today It would be nice to try this soup! Or any other actually..

    Reply
  2. 2
    Valerie C (@valerielily) | November 14, 2013 at 10:50 am

    i just purchased some pesto the other day (premade, i know i know.. it’ll do for now) — so it’s definitely the right time to try this recipe! yumm.

    xx Lily on Fillmore

    Reply
  3. 3
    districtandmore | November 15, 2013 at 7:29 am

    Looks delicious. I will definitely need to try this recipe soon!

    Reply
  4. 4
    Jane | November 16, 2013 at 11:13 am

    What about beans? There is no instuctions for them.

    Reply
  5. 5
    Chung-Ah (@damn_delicious) | November 16, 2013 at 4:47 pm

    Such a gorgeous soup! And I just love the addition of the pesto!

    Reply
  6. 6
    Pamela Joy | January 3, 2014 at 12:03 pm

    OK I am lost , you say zucchini in the instructions and zucchini isn’t in the ingredients and in the instructions there isn’t any mention of beans did you mean beans instead of zucchini and vice versa?

    Reply
    • Carolann | November 23, 2014 at 4:38 pm

      I noticed the same thing…leaves you wondering when to add the beans, what size to chop zucchini. But the soup is delicious! I just used my best judgment on the info left out.

      Reply
  7. 7
    Julie Blanner | August 3, 2014 at 8:58 pm

    I love adding pesto into my dishes! It adds great flavor. Sounds like an awesome recipe!

    Reply
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