Diabetic-Friendly Italian Vegetable Soup With Beans Spinach Recipe

About this recipe

A hearty and nutritious Italian-inspired vegetable soup featuring white beans, spinach, and a touch of pesto. Perfect for a satisfying dinner that aligns with diabetic-friendly dietary needs.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Filippo Berio Mild Light Olive Oil
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 720G Perello Alargada White Beans, 720G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Filippo Berio Classic Pesto

Instructions

1. 1. Heat 1 1/2 tablespoons of olive oil in a soup kettle over medium-high heat.
2. 2. Add 1 chopped onion and sauté until tender, about 5 minutes.
3. 3. Stir in 3 chopped carrots, 1 chopped celery stick, and 1 diced bell pepper. Cook for 3 minutes, stirring occasionally.
4. 4. Add 6 cups of low-sodium vegetable broth, 2 cups of cooked white beans, and bring to a boil.
5. 5. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
6. 6. Add 7 cups of baby spinach and cook for an additional 3-4 minutes, until the spinach wilts.
7. 7. Season the soup with salt and pepper to taste.
8. 8. Ladle the soup into bowls and top each serving with a spoonful of pesto.