Pesto Vegetable Soup
1 1/2 quarts vegetable broth
1/2 small onion chopped
1 clove garlic diced
1 zucchini sliced or halved and sliced
1 yellow squash sliced or halved and sliced
2 medium carrots
1 medium parsnip
1 can of cannelini beans
a bunch of green beens cut to about an inch in length
handful of mushrooms, quartered
half a can of corn, no salt added
2 tablespoons of pesto - homemade or bought ( I tend to add a bit more because we are pesto lovers.)
salt and pepper to taste
*Last time I made this soup I added broccoli and kale and I didn't use as much zucchini and I didn't have the parsnip. It really is a flexible soup.
I finally found a brand of pickles that does NOT have added color. I stopped buying pickles because of the added artificial colors that more brands add into their jars to make the pickles look more green. Fresh pickled cucumbers are not bright green, they are dull colored and so much better for you. There are some links to artificial colors and ADD and ADHD and hyperactivity in kids. (Google it for yourself.) I like to try and avoid artificial colors, especially in my cooking. Here is my plug for pickles. Farmer's Garden by Vlasic. The only iffy ingredient is Calcium chloride. Which is used to give the salty taste without adding the extra sodium. This brand of pickles, I have bought a couple different varieties now, always comes with carrots and peppers on the bottom, a delicious treat. I hope you enjoy the soup and if you buy these pickles the pickles too!