Vegetable Pesto Soup

On most Sundays in winter you will find a pot of soup simmering on our stove. A big batch of healthy vegetable based soup lasts all week for me and provides quick healthy go-to lunches and even snacks. After enjoying a bowl of Panera’s Garden Vegetable soup I was intent on using it as my inspiration to create a great vegetable soup at home.

Since I am preparing this in the middle of a Michigan winter, the availability of fresh ingredients is a little more limited. Certainly use fresh if able. You can also adjust the kind of vegetables added as any combination will do. You could also add 1/3 cup of barley or small semolina pasta to make it a little more hearty. I prefer it to be pure veggie packed.

This recipe can be prepared as written or even in a slow cooker. If using a slow cooker simply toss ingredients in and cook on low for 6 hours.

The basil pesto is not necessary but I encourage you to use it as it certainly provides the perfect finish.

• The ingredient list sort of speaks for itself – a pot full of vegetables = a pot full of nutrition goodness. Packed with vitamins, minerals, antioxidants soluble and insoluble fiber.