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I am still making nutritious, vegetable soups. I think this one was the lowest fat, most delicious one I’ve came up with. I got the inspiration for this soup from Panera’s Garden Basil Soup. It’s not exactly the same, but it’s close. You can find my recipe for garden basil pesto soup at the Family Kitchen.
This recipe was developed for Babble.com
Yield: Serves 4
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
olive oil
2 quarts, or enough to cover all vegetables, vegetable or chicken stock
salt and pepper to taste
1 small can tomato paste
1. Preheat a large soup pot. Drizzle with olive oil. Add onions, green peppers, celery and carrots. Saute until translucent. Add zucchini and kale. Saute until kale has wilted. Then add canned tomatoes, tomato paste and stock. Add enough stock to cover vegetables. 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.
