spring pesto detox soup
Author: Alexa Schirm
Serves: 6
- 2 Tbsp olive oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 6 cups bone broth (add more if needed)
- 2 cups peas, frozen
- 2 cups green beans, frozen
- 1 15-ounce can white beans, rinsed well
- 3 cups loosely chopped spinach
- 2 sweet potatoes (spiralized or cubed)
- ⅓ cup pesto sauce {homemade or storebought}
- salt & pepper, to taste
- Toppings: fresh basil, parmesan cheese, pine nuts
- In a large soup pan or dutch oven, heat olive oil over medium heat.
- Add in diced onion and cook until translucent (about 5-8 minutes) and then add in garlic and carrots and cook until just beginning to soften.
- Pour in broth and bring to a boil.
- Add rinsed white beans spiralized or cubed sweet potatoes, green beans, peas, pesto and salt and pepper.
- Taste and adjust spices as needed.
- Bring to a boil and let cook 10 minutes or until sweet potatoes are tender.
- Add spinach and boil an additional 2-3 minutes until just beginning to wilt.
- Enjoy and garnish with basil, pine nuts, parmesan cheese (optional) and grain-free Garlic-herb Flatbread.
Recipe by Simple Roots at https://simplerootswellness.com/20-minute-spring-pesto-detox-soup/
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