- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 479
- Total Fat
- 30 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 15 milligrams
- Sodium
- 1,922 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 9 grams
- Protein
- 17 grams
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, halved lengthwise and thinly sliced
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
1/4 pound green or yellow wax beans
1 small zucchini or yellow summer squash
1 15-ounce can white beans or chickpeas, drained and rinsed
1/2 cup broken spaghetti or other small pasta
3/4 cup store-bought pesto
Grated parmesan cheese and crusty bread, for serving (optional)
Directions
- Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.
- Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
- When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.
