Italian Vegetable Soup with Beans, Spinach & Pesto

Ingredients

• 1 1/2 tablespoons olive oil
• 1 onion large, cut into small dice
• 3 carrots medium, peeled and sliced 1/4-inch thick
• 3 celery stalks medium, sliced 1/4-inch thick
• 1 bell pepper medium, red or yellow, stemmed, seeded and cut into medium dice
• 1 pound all purpose potatoes unpeeled and cut into medium dice
• 16 ounces diced tomatoes petite
• 31 ounces cannellini beans undrained
• 6 cups low sodium chicken broth in can or carton
• 7 ounces baby spinach loosely packed
• 1 cup green peas frozen
• salt and ground black pepper
• prepared pesto found in grocer's refrigerated section

Nutrition

• Calories : 180 calories
• Carbohydrate : 30 grams
• Fat : 4.5 grams
• Fiber : 4 grams
• Protein : 12 grams
• Sodium : 95 milligrams
• Sugar : 4 grams