spring pesto detox soup
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
  1. In a large soup pan or dutch oven, heat olive oil over medium heat.
  2. 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.
  3. Pour in broth and bring to a boil.
  4. Add rinsed white beans spiralized or cubed sweet potatoes, green beans, peas, pesto and salt and pepper.
  5. Taste and adjust spices as needed.
  6. Bring to a boil and let cook 10 minutes or until sweet potatoes are tender.
  7. Add spinach and boil an additional 2-3 minutes until just beginning to wilt.
  8. 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/